Couldn't stand the wait!

Ripnem

Put this chunk of Standing Rib Roast or Prime Rib in the beer fridge a few weeks ago and had to put the knife to it today.




I got 3 really big ones tucked in the freezer and these little pound and a half'ers got the heat tonight. They got a lite dose of some freshly ground, pecan smoked Mediterranean sea salts and a heavy dose of ground black pepper and more of the salts prior to the rest. Left for some great texture and flavor. Man were these good.


No plated pics and nothing left but mommas grizl.

Next one to hit the fridge soon will stay longer and be the entire primal. All you meat eaters should really give this a go.

deepsouth

i have a beer refrigerator. what temp is yours set at and how do you store it? raw meat or salted, etc??

looks wonderful. i want to do that.

Photo Egg

Very nice Adam.
Was it worth the wait?

Ripnem

The fridge needs to be between 33 and 40. I understand that 34 is pretty much ideal. I put it on a little wire rack over a drip pan and thats it.

When my almost 9 year old says "Dad that was probably the best dinner ever" I better post it. :P

Ripnem

Killer steaks man. I just think they would improve even more with a little more time. The crust was some awesome flavor but could have been thicker.

thebtls

I'd have to cut into that bas soon as I got home...there would be no aging bin my house! Great cook!

FlaPoolman

If the beer fridge is unlocked you may be a little light tomorrow :evil:

Hoss

:woohoo: SWEET!!! Next time go "AT LEAST" 35 days,cut it in half and leave the "other" half for 45 days!

eenie meenie

Yum, Yum Adam!

Beli

Adam fantastic just fantastic

Mr. & Mrs Potatohead

Looks good Adam!
So, its true....Neather you nor I often have pics satrt to finish!

MemphisQue

I am clearing out a space in my second fridge to give this a try. Thinking of 21 day aging to start with.

RRP

Looks good Adam - and yes you need to be patient and go longer for even better results! This is my most recent 16 pounder on day one - but already at day 10 now of what will be a 45 day aging.

MemphisQue

Are you doing it dry or wet aging?

Misippi Egger

That looks awesome, Adam. I have yet to try aging steaks.
What grade was that, Choice?

Ripnem

Yup, choice. thanks man

RRP

That is being dry aged in a DrybagSteak product.

stike

did you go 60 on your last one? thought you mentioned it.
J

stike

think or 35 or more, preferably 45. 21 days is just expired beef :laugh:

and if you trim it, we will hunt you down and beat you with it

MemphisQue

Thanks - I'll check out the link you sent. I may look into getting some of the bags. May be a way to appease my wife too since I had planned on dry aging.

RRP

No Jeff - my longest has been 45 - but yes I did say I was going to try 60, just haven't. OTOH if a couple plans fall into place I may hold out and go the distance with this present piece. This sub primal is just a choice but it must be a Choice+++ or even a Prime- that slipped through the cracks - it has beautiful marbling throughout the meat.