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originally posted by: AugustusMasonicus
I do a dry rubbed whole rib roast which is kosher salt, black pepper, ground dried porcini powder, minced garlic, brown sugar, red pepper flakes and a little extra virgin olive oil.
I wrap it plastic wrap and let it sit in the fridge for a week or so. It ends up having an amazing beef flavor and produces a great crust.
originally posted by: bigfatfurrytexan
Because culinary folks like to see if they can use 100 sq yard of plastic wrap on each item thy prep. paper and plastic line items are eclipsed only by the proteins on the PNL.