I have a 8 lb frozen prime rib that I am currently defrosting and sitting in fridge.
Is there a certain time I should defrost it before salting it? The method I am using is kenji's recipe: http://ift.tt/1vPFeUY
"Season well with salt and pepper, and let it rest, uncovered, on a rack in the refrigerator for at least overnight and up to four days."
Does this apply to my instance where the salt could soak out as the meat gets defrosted or does it matter?
Submitted February 17, 2017 at 03:20AM by scorched03 http://ift.tt/2kv7SMW Cooking
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