28 Day Dry Aged Prime Rib Roast, Polenta, Yorkshire Pudding (Very Pic Heavy)

IrishDevl

Mighty_Quinn said:

ok....the 4 week wait is finally over. Slow cooked (275* with no wood for smoke, NO SEAR)...drippings used for mini Yorkshire Puddings. 1st shot is 14 day, then 21... finally....28 days. all trimmed up. removed from the bones and retied back up for easier slicing and rubbed down with a paste of EVOO, kosher salt, black pepper, garlic, onion powder. after Egg, rest, and sliced served up with mini Yorkshire pudding, creamy polenta, and sautéed green beans. best beef ever. the aging process is so worth it. much more concentrated beef flavor. started with 9 lb roast and after drying and trimming, ended up with 7 lb 3oz. Merry Christmas Everyone!!!

Hey MQ - I have a 35 day dry aged prime rib roast on now.  Pull at 128.  How long did you let it rest?  

Mighty_Quinn

Bout 20 minutes or so. Post results when done...I'm interested.

IrishDevl

Will do. Taking up soon. Nearly 128.

Cookbook_Chip

Oh, mama

IrishDevl

Here it is raw. iPhone, so not my favorite pic. Looked like death before trim. My butcher dry aged for me, so if I die it is his fault.

Austin Egghead

Mighty_Quinn said:

post dessert treat...I cut the bones away and tied back on before cooking...well, after the roast was carved i threw the rib bones back on the 250 egg for a couple hours. yum!

Awesome cook  ^:)^

The bones are always the cook's treat at our house.  Whatever is left on the bones goes into the next days pinto bean cook.    

nolaegghead

hell yeah! (blow ye the trumpet of zion!)

IrishDevl

MQ - Absolute bliss.  Pulled at just about 128-130 (Maverick was acting up so had to use thermopen).  But just the best, you were my inspiration for this.  Well done.  Thanks.

Mighty_Quinn

Nice job! =D> Looks like you nailed it. Did you notice a big difference in taste with the aged beef?

IrishDevl

Yes, definitely more concentrated beef flavor.  Big fan, need to beat stike's 100 day dry age, but doubt that will ever happen.  

Mighty_Quinn

I don't think I have the patience for 100 days...

Mighty_Quinn

Austin Egghead said:

Mighty_Quinn said:

post dessert treat...I cut the bones away and tied back on before cooking...well, after the roast was carved i threw the rib bones back on the 250 egg for a couple hours. yum!

Awesome cook  ^:)^

The bones are always the cook's treat at our house.  Whatever is left on the bones goes into the next days pinto bean cook.    

nolaegghead said:

hell yeah! (blow ye the trumpet of zion!)

Thanks!

The Cen-Tex Smoker

nice. I guess I'm up next.