ok, so has anyone actually done this? a standing rib roast of buffalo? got tips? here are some questions
- ageing - it will arrive frozen a couple weeks early. should i try to dry age it a bit in the fridge? or just thaw it a couple days before?
- just a salt rub? or anything else?
- i'd like to do a very hot initial sear. i can just broil in the oven, or is there another way? pan sear?