Dry Aging a Prime Rib
 

21 pounder, dry wrap in cheesecloth into a cold fridge and wait. You can age from 7-21 days. This will be for Christmas dinner. Remember to trim the dry aged parts off the roast. Roast till 140 degrees internal temp and let rest for at least an hour in heavy foil. Serve with Aus Jus and horseradish cream (Sour Cream plus horseradish), salt and pepper.http://forums.pelicanparts.com/uploa...1386889362.jpg
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OMG - I might as well type up my obituary right now after the steak frying thread.

The great think about being a Chef is I do all the cooking, hence I don't have a huge appetite, and I give away the leftovers to the family.

We age for 28 wet, and 21 dry.


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Don't forget to rub minced garlic and EVOO all over it.

Man I'm hungry.

I will try that technique next time. Looks great, I'm just choice that is USDA Prime!

Don't rub it down to age, but while seasoning.

I hit the jackpot on them. They were $8.99lb. I bought 9 ranging from 16 to 22lbs, three disappeared quickly.

Yikes that is still like 2k in meat even at that fantastic price. Ive been meaning to try a rib roast on my green egg soon.

Try the reverse sear on the BGE. Google it and the BGE forums will take you where you need to go.
I did one a while back for the family and I have never ever seen my mom eat that much in one sitting.
It was a little more done than I personally like but when I was growing up I never knew that meat could be any other colour than grey. My parents are in their 80's and always cooked to well done or charcoal...

I have another one that I bought for a family event that was postponed so into the freezer it went. Need to get that cooked. I don't like to freeze such a good chunk of cow but it needed to happen.

Edit: Here is one link I used when shopping for a technique.
http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html

I know nothing about direct heat smokers (from the bottom) but side draft is king.SmileWavy

I'm lucky enough to have a butcher that dry ages ALL his beef! You'd be amazed how much better even ground beef is when its from a dry aged side of beef.

Not sure I'd make ground beef from a piece of dry aged beef... it seems like it would be easy to cause a little gastric distress...

Then again, I eat at some questionable Asian places and put up with the results.

If I had a hunk of meat like that, it would already be cut into thick steaks, grilled (rare plus, thank you) and eaten.

JR

How about getting a 14# Wagyu Standing rib

Lobels Wagyu Rib Roast $1189-1259 :eek::eek::eek:

15 1/5 pound NY Strip Loin aged 28 days in UMAi Dry Bag Steak product. Super easy and no odor in fridge and beef does not pick up any fridge odors. Yield 9 2" steaks at cost of $11 ea.

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2013?

Looks all good - except for the prices paid. Makes my chased down wild game almost cost effective. ;)

G

The spammers ^ are starting to get their logins to look a little more like names and a little less like a monkey banged them out on a keyboard.

Just trimmed up a 13 lb Prime Grade NY Strip - aged this one 35 days

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