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I spent nearly $70 on a fore four rib standing roast, which was supposed to be trimmed, tied and aged. Everything was fine, except for the aging part. I got it home, and it smelled a bit off. I thought to myself "Never had an aged roast before. Maybe this is normal." So I prepped it and popped it in the oven. Same procedure as the last one I did, except that one wasn't aged. That one came out perfectly, New Year's Eve, and fed a couple dozen people. This one... This one came out like I would imagine a cow would taste if it was shot with 12 gauge and left in a field to marinate, in the sun, for about four weeks, unbled, and then butchered and left on my table. It smelled funny, and I couldn't even put a piece of it near my mouth without wanting to gag. The worst meal I ever made, bar none.
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