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Unread 08-17-2006, 11:22 AM   #12
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Join Date: 03-07-05
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I've dry-aged a bunch of 5 rib minimum standing rib roasts. Came out great, but took some work. Wife never liked the idea, and didn't like the way they looked before trimming, so I haven't done it in a while. I did it in a bar fridge that I could dedicate to the process. If you mess it up, it probably wouldn't kill ya...
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