Starting my first dry aged Prime Rib.

gmac

With all of the prime rib dry aging discussions that have been going on I decided to start my own. But then I realized that I really didn't have any special events or anything coming up 45 days from now so why bother?  Maybe it would be something that I did before summer or if I stumbled across an amazing deal on roast or something but not really a thing I would do right now. 

Then yesterday we went to our neighbours for our annual "get really drunk and exchange gifts before they bugger off to Florida and leave the peasants behind" night and guess what someone put into the exchange...  It's one of those events where you can steal gifts and they roll dice and if you get double you can grab someone else's gift and right before the buzzer I hit double 3's and grabbed this little guy. It's naked, cold and won't see the sun again until Groundhog Day.  If I ask about trimming the dry parts off, may @JustineCaseyFeldown and @SGH come and revoke my egg licence. 

Sea2Ski

How big is that?  2 bone? If so, you might not want to go that long.  That is a smaller roast with not that much mass.  

gmac

Yeah, Sea2Ski said:

How big is that?  2 bone? If so, you might not want to go that long.  That is a smaller roast with not that much mass.  

Just two bone. What do you suggest? 30 days?  

Little Steven

I wouldn't even go that long man. Maybe three weeks. That will give it enough time to lose some water but won't shrivel up to a steak. What you want to do is go to Metro when they have it for $3.99 or $4.99 a pound and go back to the meat cutting room and ask for a primal. they will be more than happy to trim and wrap. Grade is usually AA or better but I really don't think that matters with aged meat. Needs some internal fat but I think AA is plenty.

gmac

Little Steven said:

I wouldn't even go that long man. Maybe three weeks. That will give it enough time to lose some water but won't shrivel up to a steak. What you want to do is go to Metro when they have it for $3.99 or $4.99 a pound and go back to the meat cutting room and ask for a primal. they will be more than happy to trim and wrap. Grade is usually AA or better but I really don't think that matters with aged meat. Needs some internal fat but I think AA is plenty.

Sounds good. Will try 21 days. Norpac is really close so I was planning to go get a full primal in March to start getting ready for summer. But I bet that it's gonna be grocery store prices right from the packer. I got brisket there and it was pretty much the same as the store, I doubt people off the street get packer prices. But I also know the butcher at Independant well and can likely get a heads up when they may come on sale. Maybe after Christmas they will be on sale.  Now is probably a high demand time of year. 

bgebrent

Little Steven said:

I wouldn't even go that long man. Maybe three weeks. That will give it enough time to lose some water but won't shrivel up to a steak. What you want to do is go to Metro when they have it for $3.99 or $4.99 a pound and go back to the meat cutting room and ask for a primal. they will be more than happy to trim and wrap. Grade is usually AA or better but I really don't think that matters with aged meat. Needs some internal fat but I think AA is plenty.

I agree, that's a small roast.  You could go longer but then your getting into too much dessicasion.  2-4 weeks at most.  Don't trim anything off, enjoy eating the dry aged beef brother.

DMW

bgebrent said:

Little Steven said:

I wouldn't even go that long man. Maybe three weeks. That will give it enough time to lose some water but won't shrivel up to a steak. What you want to do is go to Metro when they have it for $3.99 or $4.99 a pound and go back to the meat cutting room and ask for a primal. they will be more than happy to trim and wrap. Grade is usually AA or better but I really don't think that matters with aged meat. Needs some internal fat but I think AA is plenty.

I agree, that's a small roast large steak.  You could go longer but then your getting into too much dessicasion.  2-4 weeks at most.  Don't trim anything off, enjoy eating the dry aged beef brother.

FTFY

gmac

Just to give a bit more perspective and info I measured the thickness and it's just a touch over 4 inches thick. As stated, really a big steak and I will cut this into 2 steaks when it's done. It's about as thick as the 2L eggnog carton. 

gmac

Here we are 10 days in. Just thought I'd post an update heading for 21-28 days so this is 1/2 to 1/3 of the way. Any reason to flip it?

JustineCaseyFeldown

You might wanna lose the string. It's going to be dried in there pretty good. And bone on, it will hold its shape well. 

gmac

JustineCaseyFeldown said:

You might wanna lose the string. It's going to be dried in there pretty good. And bone on, it will hold its shape well. 

Awesome. Thank you. Strings are gone. 
I'm considering cutting it in half this weekend and cooking 1/2 since my wife's birthday is Thursday and that would be 14 days, 16 if I do her dinner on Sat as I'm thinking. Wasn't going to do it until 21-28 but it's a good reason to do 1/2 and then leave the other 1/2 a bit longer (or call it good and freeze it for later). Just thinking aloud at this stage. She may also want to go out for sushi instead...

Photo Egg

gmac said:

Here we are 10 days in. Just thought I'd post an update heading for 21-28 days so this is 1/2 to 1/3 of the way. Any reason to flip it?

Wow, that's a big change in only 10 days.