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.

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