594487 Sun Feb 08 14:30:24 -0800 2009 4 31 Home Cooking 0 4398768 Hi all I left a whole off the bone rib eye roast dry aging with my butcher for two weeks and picked it up yesterday I was unsure how to cook it, if cut individual steaks and sear or if roasting whole. I tied up the piece and went for the roast whole option. I rubbed a good amount of olive oil, sea salt, black + white pepper and coriander seeds combination. I left it in the oven at 395 deg. for about 90 min. I then left it to rest for 30 min and sliced the individual pieces. It was still rare and bloody inside It looked beautiful, but..... I was unimpressed with the results. The meat wasn't more tender or juicier than a regular bought roast. Is that not the proper way to cook a dry aged roast? Would it be preferable to slice individual steaks and simply sear? Thanks J Sun Feb 08 14:30:24 -0800 2009 264663 jr07 1 4398771 I don't know, but I never roast any meat above 350 degrees. Sun Feb 08 14:34:18 -0800 2009 4398768 11914 monku 1 4398815 I'm curious about your tying it up. Did the butcher give you back the bones which s/he should have and then you tied it all back together. I do rib roasts by rubbing with olive oil, salt and pepper and browning all side over high heat in an oven-proof pan. Then it goes into a 250 oven until it reaches an internal temp of 122 for rare. Of course, the size of the roast will determine how long that takes. I think my meat thermometer is probably THE most important kitchen tool I have. Without it I could make costly mistakes, both in money and time. Nothing worse than serving guests grossly under or overcooked meat. It pains me that you didn't ask this question yesterday rather than as a post-mortem. Poor you. Sun Feb 08 14:54:26 -0800 2009 4398768 131001 c oliver 1 4398858 Maybe 2 weeks wasn't enough aging time? Sun Feb 08 15:09:01 -0800 2009 4398768 11914 monku 1 4399253 Next time try slow roasting at a temperature of 225* http://chowhound.chow.com/topics/466614 Sun Feb 08 17:37:21 -0800 2009 4398768 123497 fourunder