Title: Beef Roast Basics and Cooking Tables for One or Several Roasts-- Ellen's Kitchen
Headings: Beef Roast Basics
Beef Roast Basics
Basic Beef Roast Info
Dry-Aging Beef at Home
Preparing to Roast
Estimating Cooking Time for Large Beef Roasts
Cooking One Prime Rib By the Hi/Low Method
Cooking Two Roasts At the Same Time
Roast Beef Rub
Reheating Roast Beef

Content: then pat it very dry with paper towels. Wrap the meat in immaculately clean, large, plain white cotton dish towel (s) and place it on the bottom shelf of the refrigerator - which is the coldest spot. Change the towel (s) each day, replacing the moisture-soiled towel (s) with fresh. Continue to change towels as needed for 10 days, to 2 weeks. Clean towels as directed at the bottom of this list. After the desired aging time, cut off steaks from each end, trim as desired. Allow the rest to continue to age in the refrigerator, changing the towels daily. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight.