xmas rib roast

slb78

hi everyone, 

long time lurker here.  wanted to share the details of our xmas dry aged rib roast.  i got inspiration for this from a combination of existing threads here so thanks for everyones great contributions making it pretty easy.

 - full rib, prime grade
 - dry aged in beer fridge for 30 days (pics of day 0 and day 28)
 - had it trimmed and steaked up on day 28 so the roast was only 4 ribs
 - egg temp 250
 - pulled at 124, loose foil and came up to 136 before carving

couldn't have come out any better, targeting 45 days next year.  thanks again.

bubbajack

Very nice cook! That had to be great eats!

Atl_Buckeye

Wow! Looks great. I've never done the dry aging. Is this the first time you've done the aging? Do you feel it made a difference in the flavor?

Brisket_Fanatic

Looking good!

Jstroke

Very Well Played. Looks to me like you should post more. 

CigarCityEgger

Looks delicious, thanks for sharing!

slb78

thanks everyone!  on the question of dry aging this was my first time trying it.  i also haven't done many rib roasts so my basis of comparison is limited.  the flavor was pretty awesome but i think this also had to do with a quality piece of beef with great marbling.  from what i have read 30 days of aging is the earliest you start to get some flavor profile change and 40/45 days is more optimal/noticeable.  that is next years goal!

GrillSgt

A lot of people like to promote that but it isn’t true. You can get improvement within 24 hours by simply salting the meat and air drying in the fridge. That’s dry brining. Don’t oversalt, basically apply the amount of salt you would normally use. You lose a tremendous amount of moisture quickly and that improves texture and intensifies flavors. And every day makes a difference. You won’t see an earthiness (the funk) until after week 2 or so. A strong flavor will begin near the end of week 4. You can get a tremendous improvement in single steaks by using the dry brining method for 24-48 hours. 

Cornholio

I just salted mine the day before and left uncovered in the fridge until it was time to take it out and put the butter/garlic/herb spread on.  The spread gave the crust good flavor and I plan on just following the same procedure next time since it ain’t broke so I don’t have to fix it!

bucky925

Killer!  Nailed it! As said above please post more often.  

slb78

to close the loop on this rib rack, we reversed seared some of the steaks tonight that we cut off pre-roast.  as i said earlier i haven't done many rib roasts so my basis of comparison is limited on the dry aging flavor.  however i've done a ton of reverse sear rib eye steaks and i think the dry aging showed its benefits; this was one of the best reverse seared steaks i've done flavor wise.

my brother had the other steaks from the rib on a separate cook tonight and said the same.

the taller steak in the pics is the end piece hence the browner color.  last 20 seconds of the sear were on the coals directly per side.

thanks again for everyones contributions that inspired us doing the aging/roasting this year.  looking forward to next year already.

lousubcap

You did that protein proud across the entire cooking spectrum.  Great outcomes with the roast and those steaks.  Gotta love the caveman sear for the win.  Money shot tells the tale.  Congrats.

bubbajack

Now I am hungry!

smokingal

It's beautiful!