Dry Aged Prime Rib
 

I am dry aging my 17 pounder for Christmas Eve. 9 Days.
You can dry age up to 21 Days, this process imparts a stronger flavor, the enzymes break down making a even more tender roast.
You must start w choice to prime ( this is choice from Costco)
I change the cheesecloth every 2-3 days.
You must wash w water first, then dry completely.
Before roasting, trim all the areas that are crusty, oil it, spice rub(your choice).
Yummy!!:Dhttp://forums.pelicanparts.com/uploa...1229788816.jpg
http://forums.pelicanparts.com/uploa...1229788830.jpg
http://forums.pelicanparts.com/uploa...1229788845.jpg

what temp do you need to keep it at? Do you use a rub on it ?

Bottom shelf of the fridge 35-40 degrees, I use the extra fridge in the garage, does not get opened and closed as much.
Before roasting oil it, I use Guy Fieri's rub. Coriander, Rosemary, Thyme, peppercorns, onion powder, garlic powder, kosher salt.

Oh one other thing, age the prime rib fat side up you can only age roasts, not steaks

What time do you want us to come??

We will bring desert.

+1. Screw ham and turkey, you know how to eat!

There is nothing wrong with aging it and then cutting the roast into steaks.

This is true, age the roast, then cut into steaksSmileWavy

Do you know how to make Creme Brulee??

creme brulee.

six egg yolks
quart heavy cream
3/4 to 1 cup sugar
teaspoon vanilla extract, or a vanilla bean

scald cream and let cool.
whisk egg yolks and sugar together.
mix cream and egg mixture

at this point decide what flavor you like, i usually do either a coffee or a maple walnut. for coffee flavor i use a powdered instant espresso like medaglia d'oro. one or two tablespoons mixed into the egg/sugar with a little bit of cinnamon and a bit of rum.
for the maple walnut i cut back on the sugar and replace it with maple syrup and walnut extract from the local health food store. you can't hurt it by adding that rum too. i use a 160 proof austrian rum for most of my desserts.

pour into six ramikens or coffee cups, set cups into a water bath and place in a 350 degree oven and bake 45 minutes or more 'til bubbly and just barely set. remove and let cool. at this point they will sit happily covered in the fridge for a couple of days til you are ready to serve.

get your blowtorch and some granulated sugar. sprinkle about a teaspoon or so of sugar and spread with the back of a spoon 'til a uniform thin layer, light torch and caramelize sugar 'til bubbly and brown...not carbon black!

make sure you let these sit for at least three or four minutes before serving. when you can tap with a spoon and hear a glass like click, they are safe to serve. molten sugar=lawsuit.
enjoy.

sheesh...that is a seven boner?

it is gonna come out great!!!

onlycafe,, do you use a MAP or propane torch ??

propane or butane.

Wow, that's a thing of beauty! The raw meat will keep for up to 21 days? Just how old is meat that I get from the supermarket from when it was killed?

It depends. Most are 14 days or there abouts, but it's mostly a wet age. Some meat departments are better than others, so it varies. The last prime rib dry age that was done at my house was 28 days. It was a true prime, not choice. Some of the stuff you can get a costco for will last a hundred days or so with out having to be frozen, not sure if it can dry age that long though. Wagyu A5 or grade 14 isn't cheep stuff though, $2300 for a ribeye roll.:eek:

Generally, the better the meat the longer it keeps.

thread has made me hungry.

That looks great to me and I'm a vegetarian!

a low temp is essential, the temp needs to be just over freezing.

Perhaps the highest compliment you could receive, Minkoff/126.

Convert a vegan, and that'd really be something!

Could you possibly post a complete recipe?

From start to finish.

Prime rib is something I have always wanted to do well, but which has never quite worked for me.

I would be very grateful.

Cheers, and Merry Christmas.

Mark