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

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Comments

  • IrishDevlIrishDevl Posts: 1,390
    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... Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos finally....28 days. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos all trimmed up. Photobucket Pictures, Images and Photos 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. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos after Egg, rest, and sliced Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos served up with mini Yorkshire pudding, creamy polenta, and sautéed green beans. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos 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?  
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  • Bout 20 minutes or so. Post results when done...I'm interested.
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  • IrishDevlIrishDevl Posts: 1,390
    Will do. Taking up soon. Nearly 128.
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  • Oh, mama
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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  • IrishDevlIrishDevl Posts: 1,390
    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.
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  • 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! image
    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.    
    Eggin in SW "Keep it Weird" TX
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  • nolaeggheadnolaegghead Posts: 14,259
    hell yeah! (blow ye the trumpet of zion!)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • IrishDevlIrishDevl Posts: 1,390
    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.
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  • Nice job! =D> Looks like you nailed it. Did you notice a big difference in taste with the aged beef?
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  • IrishDevlIrishDevl Posts: 1,390
    Yes, definitely more concentrated beef flavor.  Big fan, need to beat stike's 100 day dry age, but doubt that will ever happen.  
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  • I don't think I have the patience for 100 days...
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  • 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!
    image

    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.    

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

    Thanks!

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  • nice. I guess I'm up next.

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  • jrichjrich Posts: 7
    I know this is an old thread, but curious how long it took to smoke at that temperature. I have a similar 9-pound ribeye roast that I've been dry-aging as well. Trying to plan ahead for the Christmas cook tomorrow. Best regards Jeremy
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  • yzziyzzi Posts: 1,793
    Dry aging is great. I'm going to grab a bone in prime whole ribeye from Costco before they're gone for the holidays.
    Dunedin, FL
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  • thetrimthetrim Posts: 1,088
    Those green beans look amazing.  Nice job!

    Seriously though, Wow doesn't even come close to doing this cook justice.  Well done!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • Ladeback69Ladeback69 Posts: 2,550
    I just picked up about an 8 pound choice rib roast and was going to freeze it tell a few days before New Year's, but may let it dry age tell then now. I like the idea of separating the bone first and retiring it. Also putting them back on would make them more tender. I can't wait to cook it.
    XL, WSM, Little Kahuna
    Kansas City, Mo.
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  • RRPRRP Posts: 15,586
    I just picked up about an 8 pound choice rib roast and was going to freeze it tell a few days before New Year's, but may let it dry age tell then now. I like the idea of separating the bone first and retiring it. Also putting them back on would make them more tender. I can't wait to cook it.
    not being a smarty-ass but dry aging is done best in multiples of weeks - not mere days. Long ago I quit messing with kidding myself that dry aging was a quick thing. Now I never even bother aging any NY strip loins (8 to 10 pounders) for less than 35 days and no rib eye sub primals (12 to 15 pounders) for anything under 45 days. 
    Ron
    Dunlap, IL
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  • Ladeback69Ladeback69 Posts: 2,550
    RRP said:
    I just picked up about an 8 pound choice rib roast and was going to freeze it tell a few days before New Year's, but may let it dry age tell then now. I like the idea of separating the bone first and retiring it. Also putting them back on would make them more tender. I can't wait to cook it.
    not being a smarty-ass but dry aging is done best in multiples of weeks - not mere days. Long ago I quit messing with kidding myself that dry aging was a quick thing. Now I never even bother aging any NY strip loins (8 to 10 pounders) for less than 35 days and no rib eye sub primals (12 to 15 pounders) for anything under 45 days. 

    @RRP, so should I freeze it or just leave it in the fredge tell next week?
    XL, WSM, Little Kahuna
    Kansas City, Mo.
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  • SkinnyVSkinnyV Posts: 2,661
    Glad I finally clicked on this , wow impressive.
    Seattle, WA
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  • that sir is legendary.   ^:)^
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