I just picked up a ten pound, 21-day aged, hormone-free, fresh from the producer standing prime rib roast.  I rinsed it, patted it dry, swaddled it in three layers of cheese cloth and set it at the bottom of my fridge on a rack. It will sit there until Christmas Day, getting more tasty and beautiful by the moment - or so I’ve been told.

Fear me.

This entry was posted on Monday, December 21st, 2009 at 3:04 pm and is filed under cooking, geekery. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.