North of 50+ day dry-aged prime rib-eye roast

IrishDevl · February 2

My butcher forgot how long he dry-aged this cut. Will cook next weekend.

FanOfFanboys · February 2

I'm insanely jealous

Mighty_Quinn · February 2

Awesome stuff!

IrishDevl · February 2

It may kill me.

Browninggold · February 2

I wouldn't use the egg to cook that. Just throw under the hood of your vehicle for a few weeks. Drive around a bit. When IT reaches 118 pull out from under hood and put the meat on your defrost to keep warm until you get home.

FanOfFanboys · February 2

IrishDevl said:

It may kill me.

if you don't want to take the risk ship my way. I'll handle for you.

IrishDevl · February 2

FanOfFanboys said:

IrishDevl said:

It may kill me.

if you don't want to take the risk ship my way. I'll handle for you.

I'll give it a shot. If you don't here back from me ever again you know what happened.

Hotwingking · February 2

What a way to go !!!!!

IrishDevl · February 2

I told him to leave the hardened skin. I will eat it, have no idea what it will be like.

nolaegghead · February 2

In case somethin happens to ya, been nice knowin ya, devil. ;)

IrishDevl · February 2

nolaegghead said:

In case somethin happens to ya, been nice knowin ya, devil. ;)

Thanks brother, you have always been one of my faves here.

U_tarded · February 3

i'd be game to get in on that. just don't make any plans for after you eat it.

IrishDevl · February 11

I cooked it tonight and on the fence. Great tasting, but the skin (dry aged) part was tough for some to handle.

Chubbs · February 11

Thanks for the follow up and glad you are alive.

MrCookingNurse · February 11

Chubbs said:
Thanks for the follow up and glad you are alive.

Oh it'll take a few days for the parasites to settle on and multiply

Looks great!

IrishDevl · February 11

A strange pain in my side.

500 · February 11

Hoping you are not as green in the face as your avatar.

IrishDevl · February 11

Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.

MrCookingNurse · February 11

IrishDevl said:
Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.

Pretty sure you cut it off.

IrishDevl · February 11

I know those that think it is the greatest part, I just don't see it after eating the steak.

Browninggold · February 11

IrishDevl said:

Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.

Some people use that for tennis shoes. Depending on the cut you could probably get a few pairs made. Don't eat it! Or am I too late :)

zosobao5150 · February 11

Guarantee my wife would have thrown that out

FlashkaBob · February 11

Just in case... Could you please leave your egg to me? :>

IrishDevl · February 11

To

Browninggold said:

IrishDevl said:

Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.

Some people use that for tennis shoes. Depending on the cut you could probably get a few pairs made. Don't eat it! Or am I too late :)

Too late. And I agree with you.

IrishDevl · February 11

Live and learn. Hopefully live anyway.

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North of 50+ day dry-aged prime rib-eye roast

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