Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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!



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!
L, M, S, Mini
Dunlap, IL


  • 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!



    Caledon, ON


  • looks fabulous ron. you are my new hero.

    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


    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

    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?

  • 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.
  • RRPRRP Posts: 19,507
    no that's just the cast iron grill I made for my small egg.

    cut out of this piece
    L, M, S, Mini
    Dunlap, IL
  • BashBash Posts: 1,011

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

    Thanks for posting.

  • 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.

    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.
    L, M, S, Mini
    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
Sign In or Register to comment.
Click here for Forum Use Guidelines.