On Dec 7, 7:15*am, ravenlynne > wrote:
> I turned on Good Eats last night because I had insomnia...It was the rib
> roast episode. Good timing for me since I'm considering doing it for the
> first time this year for christmas. *We have turkey for thanksgiving and
> ham and lamb for easter...I want something different for christmas. *He
> advises to dry age it in the fridge for 72 hours, then bake at 200F in a
> clay planter until it comes up to "temp" (he never explained what that
> is) then finish with high heat for a crust. *He says it should finish
> between 127F - 134f. *It was interesting. *Cant' wait to try.
>
> Will have to decide what to serve it with. *I've never made Yorkshire
> pudding either and am considering it.
>
> I want to try goose one year for christmas, but not sure about the
> gaminess? *I don't want something that the kids will not eat.
>
> --
> Currently reading: It's finals, what do you think I'm reading?

I've tried slow roasting rib roast and the methodology I've used now
for years seems to work the best for me.
It's the opposite of what Alton uses, but the end result is just
wonderful.

http://www.hizzoners.com/recipes/mea...rime-rib-roast