Food

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Saffronspokes in reply to @Tenderloin

If you're going Rib of Beef I can thoroughly recommend cooking it the Serious Eats way...

It's fail proof and definitely the way to go, we had a lovely joint a few days ago cooked this way.

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Tenderloin in reply to @Saffronspokes

Ok I’m gonna do this!
In terms of leaving uncovered - is the fridge the best place or will a nice cold garage do? Do you salt yours the day before? I’d worry that could draw out moisture

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NotThamesWater in reply to @Tenderloin

Uncovered in the fridge will dry out the surface better. A day of salting isn't going to draw out any noticeable amount of water from a big hunk of meat, except at the surface.

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