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28 Day Dry Aged Prime Rib Roast, Polenta, Yorkshire Pudding (Very Pic Heavy)
Comments
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Mighty_Quinn said:ok....the 4 week wait is finally over. Slow cooked (275* with no wood for smoke, NO SEAR)...drippings used for mini Yorkshire Puddings. 1st shot is 14 day, then 21... finally....28 days. all trimmed up. removed from the bones and retied back up for easier slicing and rubbed down with a paste of EVOO, kosher salt, black pepper, garlic, onion powder. after Egg, rest, and sliced served up with mini Yorkshire pudding, creamy polenta, and sautéed green beans. best beef ever. the aging process is so worth it. much more concentrated beef flavor. started with 9 lb roast and after drying and trimming, ended up with 7 lb 3oz. Merry Christmas Everyone!!!
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Bout 20 minutes or so. Post results when done...I'm interested.
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Will do. Taking up soon. Nearly 128.
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Oh, mamaLovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Here it is raw. iPhone, so not my favorite pic. Looked like death before trim. My butcher dry aged for me, so if I die it is his fault.
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Mighty_Quinn said:post dessert treat...I cut the bones away and tied back on before cooking...well, after the roast was carved i threw the rib bones back on the 250 egg for a couple hours. yum!The bones are always the cook's treat at our house. Whatever is left on the bones goes into the next days pinto bean cook.Large, small and mini now Egging in Rowlett Tx
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hell yeah! (blow ye the trumpet of zion!)
______________________________________________I love lamp.. -
MQ - Absolute bliss. Pulled at just about 128-130 (Maverick was acting up so had to use thermopen). But just the best, you were my inspiration for this. Well done. Thanks.
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Nice job! =D> Looks like you nailed it. Did you notice a big difference in taste with the aged beef?
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Yes, definitely more concentrated beef flavor. Big fan, need to beat stike's 100 day dry age, but doubt that will ever happen.
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I don't think I have the patience for 100 days...
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Awesome cook ^:)^Austin Egghead said:Mighty_Quinn said:post dessert treat...I cut the bones away and tied back on before cooking...well, after the roast was carved i threw the rib bones back on the 250 egg for a couple hours. yum!The bones are always the cook's treat at our house. Whatever is left on the bones goes into the next days pinto bean cook.
Thanks!nolaegghead said:hell yeah! (blow ye the trumpet of zion!)
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I know this is an old thread, but curious how long it took to smoke at that temperature. I have a similar 9-pound ribeye roast that I've been dry-aging as well. Trying to plan ahead for the Christmas cook tomorrow. Best regards Jeremy
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Dry aging is great. I'm going to grab a bone in prime whole ribeye from Costco before they're gone for the holidays.Dunedin, FL
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Those green beans look amazing. Nice job!
Seriously though, Wow doesn't even come close to doing this cook justice. Well done!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I just picked up about an 8 pound choice rib roast and was going to freeze it tell a few days before New Year's, but may let it dry age tell then now. I like the idea of separating the bone first and retiring it. Also putting them back on would make them more tender. I can't wait to cook it.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Ladeback69 said:I just picked up about an 8 pound choice rib roast and was going to freeze it tell a few days before New Year's, but may let it dry age tell then now. I like the idea of separating the bone first and retiring it. Also putting them back on would make them more tender. I can't wait to cook it.Re-gasketing America one yard at a time.
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RRP said:Ladeback69 said:I just picked up about an 8 pound choice rib roast and was going to freeze it tell a few days before New Year's, but may let it dry age tell then now. I like the idea of separating the bone first and retiring it. Also putting them back on would make them more tender. I can't wait to cook it.
@RRP, so should I freeze it or just leave it in the fredge tell next week?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
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that sir is legendary. ^:)^
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