Update - SV dry aged prime rib

caliking

27 day dry aged, 3bone prime rib. SV @ 132 x 8hrs or so.

Got the SBGE HOT.

Extra hit of DP Raising the Steaks. Seared it.

Sliced it.

Served with au jus, SV garlic mashed potatoes, and zukes sautéed with DP Happy Nancy. Sorry for the absence of a plated shot.

So, I had mixed feelings about this one. It probably needed another couple of hours in the SV to become phenomenal. I should have trimmed the leathery bark off, because it stayed leathery despite the SV time. It did taste "beefier" than non-aged beef I've had, so that was a plus. And the ribeye cap was probably the best bite, even if it was a bit chewy. But I think I enjoyed the mashed potatoes the most. Maybe because I haven't had good mashed potatoes in a while.

What would I do differently? I may give a dry aged prime rib 1 more shot some time. Will trim it, and possibly SV overnight or at a slightly higher temp. I have another baby prime rib in the fridge, which I'm going to roast on the egg and see if I like that more.

nolaegghead

Good work cali.  Sorry it was less than perfect.  Maybe add a sprig of rosemary to the bag next time...

Dyal_SC

Wow, that looks awesome.  

caliking

nolaegghead said:

Good work cali.  Sorry it was less than perfect.  Maybe add a sprig of rosemary to the bag next time...

No worries here. Was trying something  (actually a few things) for the first time, and collected useful data to improve future attempts. 

And it still turned out to be a good meal for a school night

henapple

That should be thrown away. Damn dude... I used to halfway respect you. No more. 

nolaegghead

henapple said:

That should be thrown away. Damn dude... I used to halfway respect you. No more. 

Tony the Troll ALERT!!!  WHOOP!  WHOOP!

caliking

henapple said:

That should be thrown away. Damn dude... I used to halfway respect you. No more. 

You're pretty damn mouthy for an old geezer.