28 + day standing rib roast question

This topic has 2 replies, 2 voices, and was last updated 10 years, 12 months ago by Paul.

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December 28, 2013 at 12:02 pm #1808

Paul
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So about 3 1/2 weeks ago, I started about a 4 bone rib-eye roast in anticipation of a NYE prime rib. In-laws just did one for Christmas and I just don’t think I can handle one again for another couple weeks.

I am thinking of trimming it and vac sealing it in the food saver and then freezing it for a couple of weeks on the pause button.

I read recently that much over 28 or 30 days brings out a lot of earthy flavors I am not yet bargaining for-

To freeze or not to freeze?

Any suggestions from the peanut gallery?

Thanks in advance-

December 28, 2013 at 11:01 pm #7634

Ron Pratt
Member

Paul, You most certainly can trim and freeze in a Food Saver bag and it will be fine even months later. BTW 28 days for that large of a chunk of meat is not excessive, but to each his own. My preference is 45 days though 60 days is also good! Ron

December 29, 2013 at 12:29 am #7636

Paul
Member

Thank you Ron!

I just looked and it is a three bone hunk not four, but I bet it will still be fine-

I went from concerned to excited again! SWMBO just told me that we got hosed on prime rib leftovers this year so she is ready for the critiquing roast to begin- :woohoo:
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