51-Day Dry Aged Prime Rib Roast

Eggcelsior

I cruised by the meat section at Costco back on 1/3/16 and they had rib roasts in abundance due to New Years. For 10.89/lb, I couldn't pass up a Prime Grade one to try my hand at dry aging.

The plan was for 45 days of stinking up the beer fridge.

45 days hit on last Wednesday, but I slacked off through today.

Smelled nice and cheesy coming up from the basement. I trimmed around 1/4 inch off of each end.

I then sliced the roast into 10 steaks, 6 bone-in and 4 boneless.

The edges taste like blue cheese/butter and the interior is buttery and melt in your mouth. I vac sealed the lot and stuck 1 bone-in and 1 boneless in the fridge for later this week. The rest went into the freezer.

Ozzie_Isaac

Dang!  Nicely done.  My mouth is watering.

johnnyp

What time is dinner?

beachsmoke

That is fantastic I need to research and figure out how to do that

texaswig

Those look nice bro. I need to do that sometime. 

NPHuskerFL

Nice man!  Did you happen to weigh it prior to aging and then again afterward?  Curious of to what moisture loss percentage at 51 days with rack aging?  My guess would be around 35% to maybe 40%. How much of the exterior did you trim (if any) & will you be using the trimmings for anything in particular?

DMW

I already offered to take that rotten beef off your hands so you don't kill yourself and your family...

nolaegghead

You kept rotting cow flesh in your fridge for 51 days sans divorce?   You must be beau coup!

paqman

Nice!

bgebrent

Great work brother!  You will be rewarded.  Look forward to seeing the cook!

Eggcelsior

@nphuskerfl I only trimmed the ends a bit. That first cut shot was taking off about 1/8 of an inch to see what it looked like, and it was super tender so I just cleaned up the ends a bit and will use the ends as a jerky snack. No other trimming done.

I forgot to record the initial weight so I wasn't terribly concerned about the final measure, plus, I had been drinking.

Ragtop99

looks good. 

JohnnyTarheel

Oh yeah... Good stuff!!

SmokeyPitt

Man those look beautiful.  Looking forward to some cooked shots. 

Jai-Bo

Awesome work.....man that was a deal on that slab!!!  How big total 14-15 lb?

tarheelmatt

Dang!  That's some good looking stuff.  I want to do this, but it would be a tough putt getting my wife sold.  


On a different note....

I have to ask about the oranges?

Darby_Crenshaw

the rate of weight loss slows down quite a bit.  not a linear thing.  the rind gets thick enough that water loss slows quite a bit.

going commando means the meat loses more water initially than the dry bags, but the rind on the dry bags is thinner toward 45 days, so they both end up about the same in terms of weight loss. (as per some info rec'd of the drybag folks a while ago)

i think if you want to go super-long, the dry bags are probably better for anything well over 45 days, say 60+.  i find a home fridge too dry for much longer. the meat can sometimes start to cleave apart at the fat seams much past 60 days.  not so great.  flavor is amazing though

i'd suggest that anyone wanting to try it might buy a dry aged steak first, and pay the premium.  just top see if you even like it.

 it may be hard to find a 45 day steak commercially near you, but if you can, that's the one to try.  21/28 days is only a good start.  won't be a true test of whether you like it or not.

cheaper than buying a whole rib eye and waiting 45 days.

caliking

Dude, that looks pretty damn sweet. I need to buy another fridge to have space for meat projects.

bluebird66

Awesome looking!

Photo Egg

I'm speechless...I so need to create space in the fridge for this...

Eggcelsior

Jai-Bo said:

Awesome work.....man that was a deal on that slab!!!  How big total 14-15 lb?

If I recall, it was around 22 lbs.

nolaegghead

Can you send me your address again?  I'll be there in 24 hours.  Hungry, be-otch.

Brisket_Fanatic

 Hope all those oranges didn't give the beef a citrus taste.

Hi54putty

Yep, I'm doing this again soon. Those look awesome. 

Eggcelsior

Brisket_Fanatic said:

 Hope all those oranges didn't give the beef a citrus taste.

Nope. 

GalanteNate_OneEa

Wow! I need to do this. Great job!!

Eggcelsior

Did this Saturday for dinner. Weighed in at 2.2 lbs, around 2 inches thick.

I reverse seared it at 250 for the roast with some hickory and pecan until it hit 115, then wide-open for the sear, flipping every 30 seconds(4 times total). 

Maui Wowie!

Hi54putty

Bravo