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Saturday, April 28, 2007

Aged Beef Rib Roast


Anonymous said...

It's the 13th of May and we patiently wait for the outcome of the 'show down'. I have never tried aging beef and am looking forward to it depending on your honest appraisal.

Regards, Fred (Tom's & Lisa's uncle)

Anonymous said...

Blaise, what oven temperature and for how long do you cook this aged beef?

Blaise Santianni said...

You cook aged beef at the same temp and seasoning as you would cook unaged beef. It will cook faster because there is no water to "cook off." I recommend you use a thermometer and your nose. I always believe that we all can smell when something is done!