Boneless Prime Rib - Dry Aged 35 days

pmad

is Blowin Smoke!

Joined

Aug 15, 2011

Messages

1,710

Reaction score

2...

Points

113

Location

St...

• Feb 22, 2019

• #1

Been dry aging for 35 days.

I'm cooking tomorrow.

Plan:

Coat in a mixture of roasted bone marrow and roasted garlic w/ S&P
Sous Vide to 129°
Slice in to steaks.
Sear over vortex.

Serve with potatoes, brussels sprouts, mushrooms.
Appetizer - scallops
Dessert - Bread pudding

I'll keep updating.

 

Last edited: Jul 13, 2019

Smoking Piney

somebody shut me the fark up.

Joined

Oct 24, 2015

Messages

6,512

Reaction score

9...

Points

113

Location

South...

• Feb 22, 2019

• #2

Looking forward to cook time!

 

C

Cook

Babbling Farker

Joined

Dec 23, 2010

Messages

2,698

Reaction score

1...

Points

0

Age

50

Location

Mount...

• Feb 23, 2019

• #3

Bet that's going to be good!

A word of advise...if you'd like. If not, then ignore.

Your rib loin was trimmed prior to aging. Once you trim the mummified outer layer off (after aging) you're going to lose alot of prime meat. On your next aging project buy a bone-in loin, and age it straight out of the cryovac. Don't remove the bones or the upper cap. After aging you can remove all that and be left with practically everything you have in those pictures above with no further loss.

 

pmad

is Blowin Smoke!

Joined

Aug 15, 2011

Messages

1,710

Reaction score

2...

Points

113

Location

St...

• Feb 23, 2019

• #4

:sad:
Failure
when I took it out today, I noticed a odd smell.

Sliced a chunk off and seared it.

Taste was off.
Knew it was over.

Dissected meat. Line of fat going into the middle had a bad spot.

Sorry folks.

Off to the store. Simply not worth getting guests sick.

 

Stingerhook

somebody shut me the fark up.

Joined

Feb 13, 2012

Messages

17,696

Reaction score

6...

Points

113

Location

SE Florida

• Feb 23, 2019

• #5

Waitting patiently.

 

4ever3

somebody shut me the fark up.

Joined

Apr 29, 2012

Messages

11,393

Reaction score

3...

Points

0

Location

Tulsa

• Feb 23, 2019

• #6

DANG!!!

Sorry to hear that, but the nose knows best...

 

B

bschoen

Babbling Farker

Joined

Dec 27, 2017

Messages

4,199

Reaction score

1...

Points

113

Location

State...

• Feb 23, 2019

• #7

That is a shame.

 

jasonjax

Babbling Farker

Joined

Dec 20, 2007

Messages

2,906

Reaction score

2...

Points

0

Location

Ponte...

• Feb 23, 2019

• #8

How did you dry-age the meat?

 

ModelMaker

Quintessential Chatty Farker

Joined

Apr 21, 2006

Messages

5,614

Reaction score

8...

Points

113

Location

Lake...

• Feb 23, 2019

• #9

Sorry, I'm sure the cost of the meat along with the wasted time are severe, but nothing compared to explaining to your tongue why it aint gonna be happy.
Ed

 

pmad

is Blowin Smoke!

Joined

Aug 15, 2011

Messages

1,710

Reaction score

2...

Points

113

Location

St...

• Feb 23, 2019

• #10

Do-over thread here: http://www.bbq-brethren.com/forum/showthread.php?t=269588

 

N

Norm

Quintessential Chatty Farker

Joined

Feb 22, 2010

Messages

5,570

Reaction score

2...

Points

0

Location

USA

• Feb 23, 2019

• #11

I feel your pain... I had a steer butchered and told them to leave the ribeyes whole. After 45 days when I went to slice into steaks I found they had cut off the bones and tied them back on. The green slime underneath the ribs was nasty.