Good morning AmazingRib nation. I am looking to make a roast beef for a graduation party. My daughter wants sandwiches and I figured I would start to dry age some beef to cook up and make into roast beef slices. I saw the article on Prime Rib roasts, but it looks like that is meant to serve hot. I'm wondering if you basically just follow a roast recipe and then let it cool and find someone with a meat slicer to shave the roasts into slices once it cools. Has anyone ever done one of these and do I still want to keep it Medium Rare before slicing? Any ideas are welcome. I already bought the roasts and started the aging process last night, so I'm just looking for cooking recommendations since I have never done a beef roast other than a prime rib meant for carving table side.
Thanks,
Dinger
Thanks,
Dinger
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