I have 4 HUGE beef ribs that were in my freezer for the past 6 months that I forgot about. I was planning on making them last weekend, so I took them out to thaw but those plans fell thru so I left them in the fridge until this weekend. They have been in the paper package that I bought them in, sealed with tape. I opened the package tonight and it has a little bit of a funky smell but does not look like it is green molded.
After all don't steakhouses dry age meat? I'm sure there is a real science to that so this isn't the same thing.
My plan was to give it a shot, sear it, then slowly braise them. Do you think it is still safe or should I ditch that plan and not risk getting sick.
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