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14 day dry aged bone in rib roast
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WokOnMedium
Posts: 1,376
OK. We've already established that I have the ability to take a shortcut here and there soooo...
With all the talk about dry aging I thought it might be nice to try it before I did it. I was at Byerly's in St. Paul hunting for prime meat that someone said was on sale until Christmas eve. There wasn't any, but this was there. I bought a chunk and am wondering the best way to prepare it. Cut for steaks? Made as prime rib? Is it trimmed as it should be?
All help is welcome. We're being threatened for Christmas by the weatherman, so we'll see if a blizzard is coming and that may impact what we do with it.
With all the talk about dry aging I thought it might be nice to try it before I did it. I was at Byerly's in St. Paul hunting for prime meat that someone said was on sale until Christmas eve. There wasn't any, but this was there. I bought a chunk and am wondering the best way to prepare it. Cut for steaks? Made as prime rib? Is it trimmed as it should be?
All help is welcome. We're being threatened for Christmas by the weatherman, so we'll see if a blizzard is coming and that may impact what we do with it.
Comments
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Slow and low with chuck. It has too much collagen to eat at say Medium Rare but when you braise it the collagen will melt and turn it nice and juicy, like a boston butt. I probably wouldn't do steaks because it will be fork tender when cooked right.
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14 days... it's just a baby!
unwrap it and toss it in the fridge til christmas, then roast it.
if you trim it i will drive down there (or over there) and wrench the thing out of your hands.
thou shalt not trim.
Julia Child once said, regarding trimming dry aged beef "Anyone who trims dry aged beef is as brainless as that frigging talk show with Jimmy Fallon, and ought to be forced to spend a couple hours in a small room with Keanu Reeves trying to teach him about fractal geometry" -
that ain't no chuck roast.....
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OK, I like the way you are thinking...however, it looks like the store did some trimming already. If I unwrap it until Christmas, and its already been trimmed a little will I be sad?
Guidance on the roast would be appreciated...I don't want to spend time with Keanu Reeves. -
I remember her saying that...it was on the David Frost show... :P
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you don't need to unwrap. it'll continue to age (just not dry age) under wraps. that plastic is actually permeable, and it'll dry a bit more but not anything you'd notice.
i wouldn't trim it any more.
cook it like any roast, but watch it, it will cook a bit quicker. i don't have any guide with regard to carryover though. it's denser, and may carry further than a regular roast would, but can't give you anything firm on that.
my roast is also about two weeks. i didn't want to frighten anyone. hahaha i'm going to put it into a 500 degree egg that will immediately be shut to (hopefully) bottom out around 325 -
did you see the whole show? at the end when they fade out to credits, just before the BBC globe fades in, you can see her stand and cross the carpet to him, and then knee him in the groin. she didn't take any cr^p. that woman was a real, well, woman.
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V-rack and indirect...or V-rack and direct...or no V-rack...or kabobs...just kidding. :blink:
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it's still a roast, after all. high dry heat, indirect.
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When Frost asked her what she thought of vegeterians, she said (and I paraphrase...they are wrong. everyone needs protein which you get from eating meat...and Gin...everyone should have some Gin... :P
You gotta love a woman that likes meat & gin... -
Staci,
I don't want to create any confusion but you can do a prime rib at low temps too with excellent results.
SteveSteve
Caledon, ON
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yep.
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Let me just say I panicked a little when I saw a post saying I had a chuck roast on my hands, so the intervention of stripsteak saved me a crapload of angst. Thanks stripsteak. With that said, I did a prime rib in the oven before I bought my Egg. Is Naked Whiz's site the best way to go, or is there something you like better.
I'm thinking that's the direction I want to go. -
Staci,
I do them at 250* with an end sear "if needed". I just like the way they turn out. The other advantage is thet if you have an extra bevvie or two and forget to check the temp for a half hour or so..it's no biggie.
SteveSteve
Caledon, ON
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I NEVER drink when I cook...nevermind, lying puts me on Santa's naughty list and this just isn't worth it. :woohoo: :woohoo: :woohoo:
I think that's what I'll do for this one. Take it up to 125 or so internal I'm guessing? Thanks for your help Steve! -
Staci,
125* will produce a nice medium rare. It doesn't seem to climb as much in the rest as it does when it is cooked hotter.
SteveSteve
Caledon, ON
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Did you ever let us know how the pulled pork turned out without the use of electronics? I'm just wondering cause I didn't see a follow up post by you. Just curious.
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I can't wait to see the finished cook! :P
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It went pretty well! I had to go easy on the smoke and spice because my sisters bosses are freaks. One didn't want to stink up the office and the other doesn't like things too smokey.
I like smoke and spice! But on the up side, I did it! Thanks to all the tips and positive vibes, I did it. Didn't sleep worth a hoot, but I did it and it was a hit. Seasoned up the leftovers with Bad Byron's Butt Rub before vacuum sealing for family Christmas...a hit there as well. -
Alright another one down!
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