35 day dry aged prime rib epilogue

RRP

The anticipation was worth it!

Just to recap...I started with this 1.75 pound prime rib that was a part of a sub-primal that I aged for 35 days.


After 1 hour and 10 minutes in a 100+° hot tub I hit it with coarse kosher salt plus rubbed it with a homemade concoction that we love. Obviously by the color you can see it has dry mustard as one of the ingredients.


I chose a reverse sear method roasting it indirect at 330° for about 35 minutes until it reached an internal temp of 129°. At that point I removed it and foiled it while getting my egg up to a rip roaring 700°. My small cast iron grate was already resting on my spider so the metal was hot! I seared it for 30 seconds per each of the 4 sides. That produced this result.


Then came the time to slice it open. I was quite pleased to find this:


Here was one piece plated and covered with my own recipe of au jus.


I'm here to tell you that was as delicious of a prime rib as I've ever had. Even my petite wife finished most of hers!

Beli

Ron que deliciaaaaaa!!!!!!!!! absolutely delicious, that pic before last is worth the whole effort Congratulations!!

Mr Holloway

WoW!! Haven't seen it done any better.

RRP

Thank you, Sir! To my way of thinking that picture is a testimony to the benefits of hot tubbing to get the center a uniform color and warmth. I should have added the internal temp was already 89 when it went on the egg.

Mickey

Ron I thinks you nailed it!

Big'un

that looks reallllllly delish! I want some! :laugh:

RRP

ain't that funny! I would have sworn I sent you a written invitation to join us last night!

ranger ray

please tell me more about the au jous .... thanks! ray

eenie meenie

Ron, you are killing me with these aged primal cooks! :side:

RRP

It's a basic recipe that I got off the Internet years ago, but have tweaked 9 times now so I believe I can sort of lay claim to it! An earlier version is also posted on Thirdeye's site.

RRP's Au Jus

1 14 oz Swanson Beef Broth (box – not the can)
1 10-1/2 ounce can of Campbell's French Onion soup
½ of the soup can cold water
½ teaspoon white sugar
2 teaspoons Worcestershire sauce
½ teaspoon of garlic salt
2 Wyler’s brand beef bouillon cubes

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
days ahead. Makes 3 cups

RRP

:P :P :P

ranger ray

wow! and thanks! i always wanted to make some.... for some reason.... it's a better kept secret than Obama's birth certificate....lol.... ranger ray...

RRP

you're welcome - it's really rich and beefy! It also freezes quite well. I also use it with French bread and thinly sliced pit beef - now that makes a sloppy sandwich but it's good!

PS it also makes a great Bloody Bull!

ranger ray

yikes! you're an inspiration..... i think i'll just make myself a plain old bloody mary right now !..... thanks again! ray...( do ya freeze it in ice cube trays?)...

RRP

you could, but we have some small 1 cup Tupperware containers and I just use those. One cup per meal for two of us is plenty.

Richard Fl

Great recipe. Do you think it would be good for French Onion Soup w/onions, croutons and cheese?

RRP

sure! I just strain the onions to make it pure liquid with no lumps! Seems like the onions brought to a boil extracts all of their taste giving it the richness.

Richard Fl

Looks like I will be playing with this one my X did for years.

Soup, French Onion, Marsha


INGREDIENTS:



PROCEDURE:
In a large pot:
1 3 tablespoons margarine, 1 teaspoon olive oil, with 4 large sliced onions. Cook on low heat for 15-20 minutes.
Add:
1 1 teaspoon salt and 1/2 teaspoon sugar, raise heat and cook 10-20 minutes until golden brown, stirring occasionally.
Stir in:
1 3 tablespoons flour and cook 2 minutes, remove from heat and add 1 can beef broth and 2 quarts beef boullion. Also add 1/2 cup wine and 1 bay leaf. Blend well with a whip. Simmer for 1 1/2-2 hours.


Recipe Type
Soup

Recipe Source
Source: Marsha Howe, 1983/03/21

Spaceman Spiff

Ron: I haven't followed all of your dry bag posts (yet) but that looks like a food saver type bag.

What did I miss?

Spacey

BobS

That was a great looking piece of meat!

You have increased the garlic salt by 1/4 tsp since last time I recorded the recipe for the au jus.

RRP

The raw meat in the first picture was in fact a Food Saver bag. OTOH it had been dry aged in a DrybagSteak bag for 35 days which ended back in January so after cutting it up I froze it in Food Saver bags. Unlike the FS material the DrybagSteak product is a non-channel, smooth and somewhat opaque material that permits moisture to be released through it during the aging process.

Spaceman Spiff

Ahh - now I understand.

I was thinking you had found some secret way to age in the Food Saver bags.

Spacey

RRP

no, but maybe you thinking about my video of how to use a sleeve of Food Saver bag which allows you to seal a DrybagSteak bag with a Food Saver thus not needing to buy a Sinbo snorkel vacuum sealer which trips up some people due to cost.

Spaceman Spiff

I saw that very clever trick with the Food Saver bag as a sleeve. Was thinking of trying it but ordered a Sinbo instead. Not here yet but looking forward to trying the Dry Bags.

Spacey

RRP

you won't be sorry you bought the Sinbo - I like mine as it seals other bags better than FS - even simple things like potato chips, cookies, etc.