Please help: Rib roast white mold

[Ron Pratt]

PLEASE QUIT worrying about that MINOR amount of white SURFACE mold! Unless you have punctured the outer surface thereby driving that source of mold deep into the meat you NEED NOT WORRY! Thing is you will probably trim off the surface (with that mold) anyway. If you ever saw the large operations which dry age meat for expensive steak houses you might gag at the sight of white & green mold!

Trust me – I bet you are FINE!!!

Ron