I have a 15 lbs Wagyu Prime Rib in the freezer that I got from Costco a while back when they had a 33% off sale.
Despite my post count, I would still consider a beginner with the Egg, ok maybe an advanced beginner. I have cooked a number of things (mainly chicken, burgers, and steaks) on it, but I am still uneasy at times. I also have not cooked a turkey or prime rib yet, and my pizzas are just average although I blame that on having to use almond flour.
Anyway, for the dry-age'rs on the forum, do you think I should try to dry age this? Are there any books or websites you recommend I read to get smart on this? I probably will first try to dry age something smaller and cheaper before I try this expensive hunk of meat.
Also, if I cut this large cut of meat into "steaks", would I then have a common cut of steak, like a ribeye or porterhouse or does prime rib come from a different part of the cow?