I purchased a 4 rib Choice standing rib roast last saturday which I seasoned and have been chilling uncovered in the beer fridge since then. The plan was to roast it yesterday for Christmas dinner, in the Kenji from serious eats style. Mr Autumm has been drooling at it every time he gets a beer.
Then the stomach bug ravaged its way through our home, and I spent most of Christmas sleeping or worshiping at the porcelain throne. My parents were going to be visiting from out of town, but they have (wisely) changed their plans. There is no way I'm going to be up to eating this roast, and the thought of meat smells is not very appetizing either.
What would be the best way to optimize the quality of the meat for further consumption? Current thought is to slice it into 2 2 rib roasts and freeze separately as that would be more the size for our immediate family to cook later? Other suggestions? I hate to loose quality but I really don't want to loose my dinner again either!
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