Ya know, after all this talk about the ethics or lack thereof of eating meat, I couldn't read this without thinking of the Texas Chainsaw Massacre. :)
--- On Fri, 4/17/09, John Thornton <jthorn65 at sbcglobal.net> wrote:
> I never add anything to a standing rib roast. I do age it
> for 10 days
> after I get it home from the butchers.
> If you want to taste heaven cook your own standing rib
> roast. Make sure
> you get the small end. Your butcher will understand.
> Let it stand uncovered in the refrigerator for 10 days.
> Shave off the
> dried outer portions taking the thinnest slices you
> possibly can.
> Ignore all the crappy advice about varying temperatures and
> using foil.
> Just preheat your oven to 200° F and cook until you reach
> an internal
> temp of 130°F.
> Boring it most definitely is not. Meat nirvana is a better
> description.
> Try this and tell me again about the flavor coming from
> seasoning.
> It makes my mouth water just thinking about this!
> It is my absolute favorite meat dish. Well. maybe roast
> goose. Or maybe
> a smoked pork loin. Or.......
>
> John Thornton
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