Gotta post this almost catastrophe and the rescue.

Had a six pound rib roast for new years. Got it on sale for $5 a pound but had to by it by Xmas. As the 31st approached it was telling me it couldn't wait if ya' know what I mean. I roasted it in the conventional way (high temp, lower and measure the internal temp with a remote read thermometer) to 110 degrees. Took it out and let it cool before putting in the fridge. It rose to 150 while resting. Two days later I re-heated it to 130 and served it immediately.

It was great. Tender, moist and absolutely medium rare; crusty outside and hot pink on the inside with lots of juice.

Whew! Saved an expensive hunk of meat!

FYI: you can dry cure beef by un-wrapping it and letting it sit on a cooling grate in the refrigerator for up to five days. Leaving it in the cellophane wrapper keeps it moist and it will go south on you much faster. Try it with a good cut of steak; let it dry out in the fridge for a week before grilling it. It gets a wonderful crust and still retains all the flavor but more concentrated. Looks a bit ugly until you grill it but it's worth the time spent.

They actually grow hair (mold).

Trim the hair and serve the steak. Very, very good.

Some country hams go through this, too.