36 Day Dry Aged Ribeyeby Klutzy_Disk_8433 3 Comments RawDawg420X 4 months ago Niceee AutomaticBowler5 4 months ago I know it costs more, but if you use a bone in rib roast you get way more salvageable meat. Exotic_Increase5333 4 months ago Would have still salted it and let it brine one more day in the fridge after cutting it, would have been even nicer on the sear.
AutomaticBowler5 4 months ago I know it costs more, but if you use a bone in rib roast you get way more salvageable meat.
Exotic_Increase5333 4 months ago Would have still salted it and let it brine one more day in the fridge after cutting it, would have been even nicer on the sear.
3 Comments
Niceee
I know it costs more, but if you use a bone in rib roast you get way more salvageable meat.
Would have still salted it and let it brine one more day in the fridge after cutting it, would have been even nicer on the sear.