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Drying aging a roast....but should I keep it as a roast or cut into steaks?

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Drying aging a roast....but should I keep it as a roast or cut into steaks?

Patrick | Jun 11, 2005 05:02 PM

I'm going to the store (PW) later today because they are advertising 'boneless cross rib roast' in USDA Prime for $2.99/lb. This is essentially a ribless prime rib, right?

Anyways, I want to dry age it at home. However, after aging it, should I cook it as a whole roast or cut it into steaks?

Any thoughts would be much appreciated. Thanks!

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