30 day sous vide prime rib

[fantomlord]

did a 30 day Umai dry aged prime rib for our anniversary

all trimmed up

into the sous vide bath for 5 hours at 120

in the meantime, worked on the sides. garlic scape roasted brussels sprouts:

onion and swiss chard gratin:

fired up the vortex with a mix of briqs, lump, and a bit of apple wood

gave it a sear

made some gravy with this nice homemade beef broth (unfortunately you can't see the jiggle in this still shot)

plated up

turned out great...amazingly tender and delicious. perfect meal to celebrate 18 years with my amazing wife

:whoo:

 

[SMetroHawkeye]

Congrats Matt on 17 years - and on a feast fit for the occasion! That aged beef looks Killer-B!

 

[Big George's BBQ]

That looks perfect Congrats on your anni

 

[Stingerhook]

Congrats Matt, and a fantastic cook.

 

[Monte Cristo]

Incredible

 

[ShadowDriver]

Oh, yeah!

Great celebratory dinner! Congratulations!

 

[ulc]

What a beautiful meal! Congrats on your 18 years marriage! :whoo: I better not let my wife see this thread.

 

[MisterChrister]

Beautiful meal, and happy anniversary, Matt. You and your wife are some of the finest folks I know!

 

[JonathanG]

Man, that meat looks amazing!

 

[sudsandswine]

At first when I read the thread title I thought you SV'd some beef for 30 days...this I gotta see I thought :becky:

Nicely done, looks great :thumb:

 

[Demosthenes9]

Looks tasty. When I saw the thread title, I thought you had gone to some far out extreme and did the SV for 30 days. I was like "WTF? That'll be mush".

 

[cowgirl]

Looks fantastic Matt! Happy anniversary to your and your Mrs..

 

[arclite]

At first when I read the thread title I thought you SV'd some beef for 30 days...this I gotta see I thought :becky:

Nicely done, looks great :thumb:

Ha! Same here.

Happy anniversary! Your cook looks spectacular. :clap2:

 

[Titch]

I read it as 3o Day in the bath as well.Happy Anniversary to you and your Wife, great looking feed, The Gratin sounds very interesting

 

[jasonjax]

With cooks like that I imagine she will keep you another 18 years. Congrats!

 

[fantomlord]

thanks everyone...clearly I needed to proof read my title

 

[KClandcruiser]

Congrats on the anniversary and that is one heck of a plate to celebrate with!

Any chance you could give some more info or share a recipe for the gratin? That looks delicious

 

[Mikhail]

Gorgeous. So how was the flavor? I have never noticed a pronounced difference in dry aged steaks before, but maybe if it were roasted?

 

[fantomlord]

Gorgeous. So how was the flavor? I have never noticed a pronounced difference in dry aged steaks before, but maybe if it were roasted?

it was pretty subtle, but there was a little bit of funky-cheesy (but in a good way) flavors going on...will definitely age longer next time.

Congrats on the anniversary and that is one heck of a plate to celebrate with!

Any chance you could give some more info or share a recipe for the gratin? That looks delicious

it was pretty simple:
sautee come chopped onions until they soften a bit, add in the chard stems, cook a bit more. add a bit of butter if it's dry, stir in some flour. Cook for a few mins (making a blonde roux), then stir in the greens, let them cook for a few mins. add some milk and grated cheese, cook for a few mins until it starts to thicken, and top with more cheese. into the oven for a little bit, then hit it with the broiler if needed to brown up the top a bit.

 

[Hoss]

HAPPY ANNIVERSARY! The food looks DIVINE! I really appreciate that you left some " FUNK" on the meat.That is real dry aged perfection!!!