I tried this on a dry aged rib roast prepared as shown on ATK for 5 or 6 days. Without trimming I left the roast out for about 8 hours. I put on the rub, preheated the oven to 500 for a couple of hours and then used the 5 minutes times my 3.7 pound roast after aging. It had lost nearly .5 pounds. After 17 minutes in the 500 oven I turned off the oven. In less than an hour, 56 minutes, in fact the probe thermometer went past 117 degrees. I was baffled. While decision making, it passed 125 when I pulled it from the oven and wrapped in aluminum foil after pouring of the drippings which I intended to use for roast potatoes and Yorkshire pudding a la Anne Willen. The temp continued to climb until it reached 144 or so and I knew my dream of rare roast beef was gone. What could I do. Just waited. It quit climbing soon after and was about 125 when the potatoes and Yorkshire pudding were done. Both were fantastic and I made a red wine sauce with what was left of the fond and fat. I cut off the bones and sliced. It wasn't dark brown but there was only a hint of medium in the middle slices. The edges were tough but the rest was pretty tender and the fat was tasty but still not the roast of my dreams. I have made rib roast many times using varied techniques such as all the way at 250 and a blast at the end and a 350 with a digital insert and this was the most disappointing. Maybe I messed up the science with the dry aging or let the oven cure too long???
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I tried this on a dry aged rib roast prepared as shown on ATK for 5 or 6 days. Without...