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

Mighty_Quinn · December 2012

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!!!

Smokin_Trout · December 2012

Looks great. What did you trim off?

Mighty_Quinn · December 2012

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.

The Cen-Tex Smoker · December 2012

Dude. ^:)^

Nativetexan · December 2012

That looks amazing! Do you use a separate refrigerator? If not, how do you keep it from tasting like the fridge?

Bham_egger · December 2012

Wow! Are thee any food safety concerns when aging beef like this. Looks awesome!

Mighty_Quinn · December 2012

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!

The Cen-Tex Smoker · December 2012

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?

U_tarded · December 2012

beautiful! its things like this that keep me coming here awesome ingredients finished perfectly

Mighty_Quinn · December 2012

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.

Mighty_Quinn · December 2012

Thanks U_tarded. i wish I could take more credit.....really it was my fridge and LBGE. :P

Mighty_Quinn · December 2012

i don't need no stinkin sous vide.

The Cen-Tex Smoker · December 2012

Mighty_Quinn said:
i don't need no stinkin sous vide.

........yet.

Mighty_Quinn · December 2012

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.

Doc_Eggerton · December 2012

I love Yorkshire Pudding, and I never get it. No really I do. Oh, nice beef too
:D

OK only kidding. I just asked the wife if I could buy a dorm sized fridge for aging beef.

The Cen-Tex Smoker · December 2012

Mighty_Quinn said:

The Cen-Tex Smoker said:

Mighty_Quinn 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.

Small egg is better. Keep the egg and sneak the SV in later. (Sooner).

Mighty_Quinn · December 2012

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.

The Cen-Tex Smoker · December 2012

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.

Mighty_Quinn · December 2012

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!

Mighty_Quinn · December 2012

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.

The Cen-Tex Smoker · December 2012

With your creativity, you'll really enjoy it. Check with NOLA and get the $500 rig he suggested. That's the way to go.

nysportsfan · December 2012

Great stuff.

Skiddymarker · December 2012

Wow, I think.... WOW That is the.... WOW. Excellent..... did I say WOW

Wonderful job. It looks like a regular roast, a very good roast, but a regular roast. I'll bet the taste was incredible.

U_tarded · December 2012

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.

cazzy · December 2012

Looks awesome Quinn! I hope to mustard up the courage to pull something like that off one day. Great job!

jfm0830 · December 2012

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

Village Idiot · December 2012

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.

Mighty_Quinn · December 2012

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?

NDG · December 2012

WOW, looks great, never heard of anything like this. This forum consistently amazes me, great post!

Deviledegger · December 2012

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!

Mighty_Quinn · December 2012

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

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