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epilogue: last night\'s 35 day dry aged rib roast
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RRP
Posts: 25,890
I thought Feb 6th would never get here...that was the first chance to egg a 1.5# chunk of the standing rib roast that I aged for 35 days in a Drybag. Results? WONDERFUL, TENDER, DELICIOUS to say the least!
As for particulars I hot tubbed it for an hour, then rubbed it. Internally it was 85° when it went in indirect at 300° dome. When it hit 125° I removed it plus the top grill so that the cast iron already sitting on the spider could get on up for the final sear. Soon it hit 600° and the rest is history.
I have 3 more of these in the freezer -YIPEEEEEEEE!
As for particulars I hot tubbed it for an hour, then rubbed it. Internally it was 85° when it went in indirect at 300° dome. When it hit 125° I removed it plus the top grill so that the cast iron already sitting on the spider could get on up for the final sear. Soon it hit 600° and the rest is history.
I have 3 more of these in the freezer -YIPEEEEEEEE!
Re-gasketing America one yard at a time.
Comments
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Absolute Beauty!!!!
Picking up prime roast next week from local Costco, and heading to 35 days (alternatively, I could drop my FedEx number in an email and you could share a few of those bad boys :woohoo: ).
Dave in Keller, TX -
That is a beautiful piece of meat. Worth the wait no matter how hard it was to close that fridge and Egg something else everyday? Looks like it was.
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looks fabulous ron. you are my new hero.
haha
wasn't long ago you were a tenderfoot w/r/t aging, now you are the guru.
something folks should really understand when they look at that pic of the sliced roast... it is just not possible to dry out a piece of meat other than to overcook it. that thing was exposed (in a way) to the air for over a month. not the least bit try.
salt won't dry things out either, but that's another rant
nice work -
Dang!!
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Ron, The roast looks great but, you taught me to have a spider and searing grate ready for action during the cook. I see you must have cut a larger CI grate down for your spider. Great job!
Tim
Grat
Grate
Grid
what is it? -
That's as close to PERFECT as I've ever seen!
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I noticed that too Tim. good tip. and those steaks look heavenly!!
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Exquisite Ron! Worth the wait.
Am I correct to assume you are fixing this at the eggfest?
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That is one beautiful chunk of cow. I need to get a chunk in the fridge soon.
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Ron,
Bravo, bravo...encore. Wow. I think I going to stick with my 28 day dryaging plan for my frist NY Top Sirlion effort so I have benchmark for a 35 day comparison - thoughts?
Cheers, -
Great looking roast Ron
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Outstanding steak Ron! Congrats!
Excellent photo's and how-to. You sure know your stuff when it comes to grilling the best steaks is this world.
:woohoo: -
no that's just the cast iron grill I made for my small egg.
cut out of this piece
Re-gasketing America one yard at a time. -
Beautiful!
I've enjoyed reading your posts on dry aging. One of these days I will try it.
Thanks for posting.
Richard -
As for the length of time 28 days for a NY strip is probably going to be the best. I only went 21 days with the sub-primal these came from because there wasn't much fat.
OTOH this standing rib roast I went 28 days since there was more bulk.
and then the one I aged for the 35 was thicker yet.
My next Drybag aging goal will be 45 days.Re-gasketing America one yard at a time. -
Oh my Ron! Looks awesome
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Thanks Ron I was hoping you'd comment.
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Simply beautiful!!!
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wow that looks sooo good
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