45 day aged prime rib meal on the horizon

[Dr. Frederick Howard]

Ron,

You just gave me an idea for next Christmas. As our fare is always Prime Rib Roast, I’ll dry age me a primal for 60 days – natch- and cut it in half, vacuum seal and freeze it. And until seeing your post, I’d never thought of have large piece, grilling the whole piece, then splitting. Looks good enough that I may have to pull one out of the freezer before Christmas and treat myself.

Doc