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oh no mr. bill! not another prime rib

lowercasebilllowercasebill Posts: 5,218
edited 6:11AM in EggHead Forum
i shopped for Chritmas food before i had a menu plan ..so this hunk of cow got put in the fridge for 10 days to age . it looked pretty wet for dry aged. cooked raised at 350 direct turning every 15 minutes.. i like raw but ate an end piece [no pre cook trim] almost like bacon ,,, some of it crispy and some of it succulent.

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Comments

  • Awesome! Can't post too many of these in my mind.
  • Little StevenLittle Steven Posts: 28,508
    bill,

    God Bless American beef ;)

    Steve

    Steve 

    Caledon, ON

     

  • cookn bikercookn biker Posts: 13,407
    Looks great!! I got to try one soon!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • stikestike Posts: 15,597
    do you know how long they dry aged it? doesn't look like too long. and then you aged it too... what, a week?

    did you eat the ends? just a little dry, but edible.

    next time you try aging a roast with cut ends, try rubbing a little oil on the flesh and slapping a piece of wax paper to it. it will give you a week or so before the ends start to dry, but allowing the rest of it to dry the whole time.

    looks good. pricey though. yikes :ohmy:
    ed egli avea del cul fatto trombetta -Dante
  • i dry aged 10 days,, i do not know how long they dry aged it but it sure weren't dry in the package,, not fresh but not dry and not wet aged either .
    the end was great but i will do the waxd paper next time . interesting in the cooked pic how the fat protected the inside from the heat.
    same side peice of waygu was $100 and this looked better.
    price gouging at christmas is a tradition around here
  • eenie meenieeenie meenie Posts: 4,392
    bill, just when I thought it was safe, another prime rib post, :side: . I'm in agreement with RU Eggsperienced that you can't have too many prime rib posts.

    The marbling looks gorgeous, as does the finished roast. At least you have the rest of the year to pay off the prime rib mortgage. :lol: :laugh: :huh: :S

    How long did it take to cook? How long did you let it rest? What sides did you serve?
  • and a good meal to end the season with ,, my sons were home and we took down the tree
  • RRPRRP Posts: 19,532
    LOL - ditto your comments - it really makes my heart sing to see that $24.99 a pound price! By dry aging meat myself makes me feel kinda like a medieval alchemist, but instead of turning iron into gold I turn basic beef into memorable meals of beef!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • cooked about and hour 15 minutes per side raised at 350 with 15 minute rest.. mashed egged baked taters and green beans .. no fancy sides needed .. 5 slices and noboby needed seconds .. the pits were full with just one plate!!!
    as far as the mortgage, the chilean sea bass for christmas eve was more .. hope work is busy tomorrow .
  • maybe i can bring one to sunshine . cook it along side the scrapple
  • it will fill you up quick,, five servings from that piece and the bottomless pits were stuffed
  • i have aged some costco choice primals before but i lacked fridge space to do it over the holidays ,, as it was the bed of the truck in the garage was full of food and i set up an table behind the jeep for the overflow. and i was shopping with out a plan ,, always a bad idea .
  • OMG. That is one of the best dinners I have seen posted. I am not a fan of uber rare, so the beautiful light pink really set my taste buds on overload.
  • i like raw but this was really good
    thank you .
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Was wondering what you were up to tonight Gum Slasher. Looks great but you know that. :laugh: Cooking for yourself or 2 tonight?
  • HossHoss Posts: 14,600
    NYUMMY NUMMY NUM NUM.......WINNER! :)
  • both pits were home ,, 5 slices so left overs tonight..
    so rich that one slice was enough..
  • it was a winner !
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