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28 Day Dry Aged Prime Rib Roast, Polenta, Yorkshire Pudding (Very Pic Heavy)
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Mighty_Quinn
Posts: 1,878
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!!!
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!!!
Comments
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Looks great. What did you trim off?
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thanks...I trimmed a sliver off the very exterior from pretty much the whole thing. the meat there is what turned very dry, and dark. too dry an leathery to be what i consider edible...it's part of the (mine at least) expected loss when dry aging.
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That looks amazing! Do you use a separate refrigerator? If not, how do you keep it from tasting like the fridge?
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Wow! Are thee any food safety concerns when aging beef like this. Looks awesome!
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The Cen-Tex Smoker said:Dude. ^:)^
Thanks CT...i'll admit, i nailed this one.Nativetexan said:That looks amazing! Do you use a separate refrigerator? If not, how do you keep it from tasting like the fridge?
i do have a second fridge that i used so it was separate from regular fridge stuff. key is keeping it cold and not opening too often.Bham_egger said:Wow! Are thee any food safety concerns when aging beef like this. Looks awesome!
none that I have. thanks! -
Awesome man. So far you have braggin' rights for the day. Really cool. How many cookies did your lab get in the past 24 hrs?Keepin' It Weird in The ATX FBTX
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beautiful! its things like this that keep me coming here awesome ingredients finished perfectly
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ha...i kept him from the cookies, but he (both really, we have 2) loved a few pieces of the dried beef trimmings...from a dog's point of view, that might be the best possible treat.
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Thanks U_tarded. i wish I could take more credit.....really it was my fridge and LBGE. :P
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i don't need no stinkin sous vide.
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Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:
i don't need no stinkin sous vide.
........yet.
You're right on this one...not sure if I can keep waiting. The small egg was a surprise, I was expecting SV. -
I love Yorkshire Pudding, and I never get it. No really I do. Oh, nice beef too
OK only kidding. I just asked the wife if I could buy a dorm sized fridge for aging beef.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Mighty_Quinn said:The Cen-Tex Smoker said:
You're right on this one...not sure if I can keep waiting. The small egg was a surprise, I was expecting SV.
Small egg is better. Keep the egg and sneak the SV in later. (Sooner).Keepin' It Weird in The ATX FBTX -
sneaking would be easier and faster, but too much risk of upsetting my wife...what works out better for me is a persistent full court press of nagging that I want something and she eventually caves and lets me spend to get me to shut up about it.
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Mighty_Quinn said:sneaking would be easier and faster, but too much risk of upsetting my wife...what works out better for me is a persistent full court press of nagging that I want something and she eventually caves and lets me spend to get me to shut up about it.
Perfect. Pretty much what I meant. Just start pestering and then it will happen.Keepin' It Weird in The ATX FBTX -
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!
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The Cen-Tex Smoker said:Mighty_Quinn said:sneaking would be easier and faster, but too much risk of upsetting my wife...what works out better for me is a persistent full court press of nagging that I want something and she eventually caves and lets me spend to get me to shut up about it.
Perfect. Pretty much what I meant. Just start pestering and then it will happen.
the good thing is I've been pestering for a while so it should happen soon. -
With your creativity, you'll really enjoy it. Check with NOLA and get the $500 rig he suggested. That's the way to go.Keepin' It Weird in The ATX FBTX
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Great stuff.
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Wow, I think.... WOW That is the.... WOW. Excellent..... did I say WOWWonderful job. It looks like a regular roast, a very good roast, but a regular roast. I'll bet the taste was incredible.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Mighty_Quinn said:Thanks U_tarded. i wish I could take more credit.....really it was my fridge and LBGE. :P
That's the beauty of it letting the ingredients talk for themselves. Loving the use of the ribs too beef ribs are a favorite at our house. -
Looks awesome Quinn! I hope to mustard up the courage to pull something like that off one day. Great job!Just a hack that makes some $hitty BBQ....
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As everyone else has said awesome job!! I was going to try my hand at Yorkshire pudding this year but I chickened out. The SR roast cost too much and this was first time cooking it on the Egg, so I used the KISS principal for the rest of the meal this year. Your pictures have encouraged me to put Yorkshire Pudding on the menu next time for sure.
Jim -
Thanks, MQ ! I didn't know what Yorkshire Pudding is, so I looked it up. Turns out, it's the same as popovers but with the PR drippings at the base. My wife had made popovers for Christmas, and we did have PR. I wish I had used the drippings. Next time.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Thanks guys...the Yorkshire Pudding was easy and a big hit in addition to the beef....what's not good about popovers cooked up in a little beef fat?
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WOW, looks great, never heard of anything like this. This forum consistently amazes me, great post!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
When I put pictures of that prime rib in the new frames my wife got for Xmas she's going to be upset. Probably not as upset as when I hang them on the wall wife the rest of the family! Great cook. Very impressed/jealous!
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Deviledegger said:When I put pictures of that prime rib in the new frames my wife got for Xmas she's going to be upset. Probably not as upset as when I hang them on the wall wife the rest of the family! Great cook. Very impressed/jealous!
ha.....that's great, thanks! although my hope was that maybe I could inspire some to try the dry aging not end up on a wall with family portraits.
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