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How Long can I keep a rib roast in the Fridge?

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  • bep35
    Founding Member
    • Jul 2014
    • 322
    • Pierre,SD
    • 1987 Weber Kettle (Still going!)
      2004 Cookshack Smokette (The original!)
      2012 Weber Genesis (Wonderful for steaks and chops!)
      2014 Pit Barrel Cooker (Lovin it!)
      Thermoworks Thermapen
      Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
      Various other wireless remote thermometers

      Beer...Bud Light (Timeless)

    How Long can I keep a rib roast in the Fridge?

    I bought a boneless rib roast Dec 21st because it was on sale before Christmas. I won't be cooking it until Jan 2nd. Is it okay to stay in it's store wrapping in the Fridge that long or should I freeze it?
  • JCGrill
    Club Member
    • Mar 2017
    • 1839
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #2
    Is it a cryovac wrap? Or just plastic wrap and/or paper? No problem for the former, you'd be pushing it for the latter.

    Comment


    • bep35
      bep35 commented
      Editing a comment
      In a styrofoam tray all wrapped in plastic.
  • pkadare
    Club Member
    • Jun 2019
    • 949
    • Bobcaygeon, Ontario
    • My gear:
      22 Weber Kettle
      Napoleon PRO Charcoal Kettle Grill
      Broil King Keg
      Traeger Pro 34
      Napoleon Prestige Pro 500
      Pit Barrel Cooker
      Blackstone Range Combo Griddle

    #3
    bep35, since it isn't cryovacd. freeze it.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13313
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      I'd freeze it after dry brining and pull it out of the freezer so that it can thaw, (some here would go from frozen), and then smoke it.

      Comment


      • Ahumadora
        Ahumadora commented
        Editing a comment
        I have done a brisket from frozen solid but would not recommend it for a rib roast as you are only partially cooking it. The outside would be overcooked before the inside thaws.
    • JCGrill
      Club Member
      • Mar 2017
      • 1839
      • Minneapolis / St Paul burbs
      • Charcoal - 22" Weber Kettle
        Gas - Saber
        Smoker - Green Mountain Daniel Boone
        Portable - Charbroil Tabletop Propane Grill

      #5
      Seven days is probably too long and you are talking almost twice that. Don't do it.

      Comment

      • bep35
        Founding Member
        • Jul 2014
        • 322
        • Pierre,SD
        • 1987 Weber Kettle (Still going!)
          2004 Cookshack Smokette (The original!)
          2012 Weber Genesis (Wonderful for steaks and chops!)
          2014 Pit Barrel Cooker (Lovin it!)
          Thermoworks Thermapen
          Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
          Various other wireless remote thermometers

          Beer...Bud Light (Timeless)

        #6
        Sounds like freeze it is the answer. I am going to expand this in another post with a new heading and ask the question can I sous-vide the roast, and finish if off with a sear later.

        Comment

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