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ding,ding,ding,ding...the Billionth Prime Rib Post

eenie meenieeenie meenie Posts: 4,393
edited 3:13PM in EggHead Forum
Yep, if you can't stand another look, peep on another post.

Dry aged a 17 lb prime boneless ribeye roast in fridge, naked for two weeks.


Cooked it today to send my nephew off back to college after his break. It's always a cause for celebration to send people back to Michigan from the Buckeye state.


My rub consisted of rosemary, sage, thyme all from my garden despite the winter weather! I added some S&P, and minced garlic in olive oil.


I also made a fennel, onion, potato gratin with emmetaler with lots and lots of heavy cream:


and a salad with a walnut oil & apple cider vinegar vinaigrette with candied roasted pecans, pears, apples, and Maytag blue cheese:


Finished roast after a reverse sear with sides:


You are to be commended if you looked at this have perseverance!

Happy New Year!


  • Grandpas GrubGrandpas Grub Posts: 14,226
    :laugh: :laugh: :laugh:

    Nice post and good looking cook.

    Happy New Year, Kent
  • fishlessmanfishlessman Posts: 22,741
    nice post, lots of good ingredients, wish i was there, how could you go wrong with that piece of beef. how long would you dry age for next time, that slice looks great
  • HossHoss Posts: 14,600
    One of the Best lookin ones I've seen yet!If I EVER get tired of lookin at OR eating Prime Rib,it's OVER! :S
  • Carolina QCarolina Q Posts: 12,859
    Excellent, Rebecca!! Great cook and pics.

    I had a turkey meat loaf with sautéed squash on a TV tray tonight. :laugh: It was very tasty, but....

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • Meal looks great. What was your decision on trimming the "Rind" or leaving it on and cooking as is?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Becca you post a couple more "raws" pics like this and I'll just shut The Shack's doors to the public and stick with beer can chicken!! :blush: Absolutely beutiful post and the beef looked outstanding!! Auron said he will look at every one of your prime rib post if you will send him a bone out of it!! :laugh:
  • Wow, that is inspirational. Something else, I will have have to aspire to making.
  • FlaPoolmanFlaPoolman Posts: 11,675
    Beef looks great, amazing the effort you put into the sides :whistle: maybe I should try that sometime :laugh:
  • eenie meenieeenie meenie Posts: 4,393
    Thanks for looking Kent!

    I sure hope this year is better than last year for you.
    I'm still mulling around in my mind a selection of music for you. :)

    Happy New Year. :)
  • You are to be commended if you looked at this have perseverance!

    It was my pleasure

    Nice way to send off your nephew - Methinks you may be my traveling companion's aunt Rebecca :)
  • eenie meenieeenie meenie Posts: 4,393
    Fish, I'll probably try for a month next time. The only reason I took it out for today was to have a proper send off for my nephew.

    Did you spy the Maple Syrup? It's from a friend in Vermont.
  • SmokeyPittSmokeyPitt Posts: 9,823
    You win the prime rib contest :). That is quite a spread!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • eenie meenieeenie meenie Posts: 4,393
    I don't Hoss, in my professional opinion, it was over for you once you posted that chitlin post. :lol: :laugh: :woohoo: :P
  • the post of year and it is only january second ..
  • eenie meenieeenie meenie Posts: 4,393
    Michael, we only at one roast....there's plenty left left for you if FlaPoolman doesn't get here first. :laugh:
  • eenie meenieeenie meenie Posts: 4,393
    Le Oeuf Vert, that is an interesting question. I actually took a pic of some 'silver' or fascia on the raw roast before I began dry aging the beef. Quite frankly, I didn't know if should have removed it or not. I usually remove the fascia from other cuts. I never really noticed this on ribeye roasts before. I took a pic because I was going to post the question of if it should be removed. But then I looked at it and decided, forget it.


    Well, I left it on and I could actually pull it off part of the superior part of the roast when eating. answer your question, I just trimmed a scant amount off the ends. I'm saving the 'stike carpaccio" for my brother. He'll love it! :) Waste not want not.
  • fishlessmanfishlessman Posts: 22,741
    i didnt see that, i like a good maple syrup. had some go green in the cupboard last year, i would put it in the fridge if you havent, its not bad, needs to be skimmed and reheated if it goes green on top but you probably want to avoid that. never seen that happen bewfore in all the years
  • eenie meenieeenie meenie Posts: 4,393
    :ohmy: poor Auron, I can't mail him a was a boneless roast.

    Hope you are doing OK in the New Year.

    BTW, someone sent me a pic of Auron to add to my Nadia post last week. He is one handsome feller! :) (just like his owner, I might add)
  • thechief96thechief96 Posts: 1,908
    Rebecca That all looks wonderful. I'll save my Prime Rib for when it isn't so crowded :silly:
    Dave San Jose, CA The Duke of Loney
  • eenie meenieeenie meenie Posts: 4,393
    Linda, if I can do it, anyone can do it. I just poach off this forum. There are so many brillant eggers willing to share their wisdom. Welcome! :)
  • eenie meenieeenie meenie Posts: 4,393
    Pat, from what I understand, sides are not for carnivores. :lol: :laugh: :woohoo: :side:
  • eenie meenieeenie meenie Posts: 4,393
    Frank, I've seen evidence of how you and Marie have absolutely spoiled visiting eggers! :)
  • Carolina QCarolina Q Posts: 12,859
    I'll be right over. If Pat gets there first, well, I can always order a pizza! The food won't be as good, but the company will be nice. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • eenie meenieeenie meenie Posts: 4,393
    You wouldn't believe how I've been salivating over all these prime rib posts the past two weeks. It was hard to look at all those awesome posts.
  • elzbthelzbth Posts: 2,075
    Your nephew is a lucky young man - what a send off!!! Looks yummy - great cook. ;)
  • Clay QClay Q Posts: 4,435
    I never tire of beef! Wow, that's a huge Prime Rib and you put on a feast all perfectly presented and cooked. You are an artist and master of the flame!

    This terrific dinner would put a fine steak restaurant on high alert, you ARE the competition. :cheer:

    Just thinking, you could be the next Sunshine State Iron Chef Champion!!!

    And I'll be first in line for your Autograph. ;)

    Beautiful, just beautiful....
  • eenie meenieeenie meenie Posts: 4,393
    bill, I hope you noticed my response to your post in the pics of the year post by stike....... :) :lol: :laugh: :laugh: :silly:

    Thank you for your kind comment! It's all downhill from here. :laugh:
  • FiretruckFiretruck Posts: 2,679
    Nice pics Rebecca, and the prime rib looks perfect ;)
  • eenie meenieeenie meenie Posts: 4,393
    Thanks for the advice Fish. B)

    I don't refrigerate my maple syrup. I use quite a bit, this bottle will be gone by the end of the month.
  • RRPRRP Posts: 21,821
    Looks WONDERFUL, Rebecca. Now just imagine since you got those results after only aging for 14 days why I scream with pleasure with my results after aging for 45 days!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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