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epilogue: last night\'s 35 day dry aged rib roast

RRPRRP Posts: 19,507
edited 10:26AM in EggHead Forum
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!

IMG_1039.jpg

IMG_1040-1.jpg

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.
IMG_1032.jpg

I have 3 more of these in the freezer -YIPEEEEEEEE!
L, M, S, Mini
Ron
Dunlap, IL

Comments

  • 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
  • WokOnMediumWokOnMedium Posts: 1,376
    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.
  • Ron,

    That looks absolutely wonderful!

    Steve

    Steve 

    Caledon, ON

     

  • 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!!
  • 2Fategghead2Fategghead Posts: 9,623
    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?
  • HossHoss Posts: 14,600
    That's as close to PERFECT as I've ever seen! :)
  • MaineggMainegg Posts: 7,787
    I noticed that too Tim. good tip. and those steaks look heavenly!!
  • Exquisite Ron! Worth the wait.

    Am I correct to assume you are fixing this at the eggfest? :lol:
  • That is one beautiful chunk of cow. I need to get a chunk in the fridge soon.
  • NoVA BillNoVA Bill Posts: 3,005
    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,
  • FiretruckFiretruck Posts: 2,678
    Great looking roast Ron ;)
  • Clay QClay Q Posts: 4,435
    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:
  • RRPRRP Posts: 19,507
    no that's just the cast iron grill I made for my small egg.
    IMG_00851.jpg

    cut out of this piece
    IMG_00591.jpg
    L, M, S, Mini
    Ron
    Dunlap, IL
  • BashBash Posts: 1,011
    Beautiful!

    I've enjoyed reading your posts on dry aging. One of these days I will try it.

    Thanks for posting.

    Richard
  • RRPRRP Posts: 19,507
    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.
    IMG_0663.jpg

    OTOH this standing rib roast I went 28 days since there was more bulk.
    IMG_0744.jpg

    and then the one I aged for the 35 was thicker yet.
    IMG_1023.jpg

    My next Drybag aging goal will be 45 days.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Oh my Ron! Looks awesome
  • NoVA BillNoVA Bill Posts: 3,005
    Thanks Ron I was hoping you'd comment.
  • BobSBobS Posts: 2,485
    Simply beautiful!!!
  • wow that looks sooo good
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