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Time's Up on Dry Aged Ribeyes

BearQ
BearQ Posts: 174
in EggHead Forum
1st try at this, aged in fridge for 38 days
thanks to this forum for giving me idea, direction and courage to attempt this. i'm thinking they look like they should. No smell & dark red meat. What do you'all do with the rib rack?

Barrie,Ont.,Canada.
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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    Yum!  When can I come over?
    ______________________________________________
    I love lamp..
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  • 20stone
    20stone Posts: 1,961
    Those look fantastic!

    As for the rib rack, I would roast the bones and make beef stock.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Nanook
    Nanook Posts: 846
    Nice!
    GWN
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Beautiful!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • smbishop
    smbishop Posts: 3,061
    Fantastic!!!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • fruitguy
    fruitguy Posts: 303
    Looks amazing. Did you trim before or after in pick 1
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  • RRP
    RRP Posts: 26,479
    Lookin good my man! I hope you enjoy yours as much as I plan to enjoy this steak from a chunk-o-cow that I dry aged for 62 days!

    Re-gasketing the USA one yard at a time 
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  • BearQ
    BearQ Posts: 174
    @fruitguy I cut the rack off, then trimmed the hard crusty fat down from the outside but left the dry rind on the meat without trimming,  then cut into 1.5" steaks.
    Barrie,Ont.,Canada.
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  • stv8r
    stv8r Posts: 1,127
    hmmm....should I?   lol looks amazing!
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  • RRP
    RRP Posts: 26,479
    edited July 2015
    stv8r said:
    hmmm....should I?   lol looks amazing!
    If you ever wonder why steaks at top steakhouses taste so good it is most likely they are serving dry aged meat. Dry aging extracts 20 to 25% of the tasteless water in the cells thus concentrating the rich, beefy taste. In addition the aging process turns the fat into pure pleasure as it becomes buttery when cooked. The more the marbeling in the meat the better the steak! On top of that the better the grade of beef the better the results. May I suggest if you haven't experienced dry aged beef then you find a source, try some to see if you are willing to pay the extra cost AND THEN if you do you can discover you can dry age your own sub-primals at home for FAR cheaper! It isn't rocket science!
    Re-gasketing the USA one yard at a time 
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  • golfguyjosh
    golfguyjosh Posts: 196
    edited July 2015
    Those look HORRIBLE you should NOT COOK THOSE. You need to send all of it to me to dispose of it properly... LOL

    Now that you have cut them up you could age again what you don't cook. I am going to start aging meat at the house too. I can't wait. 
    Jacksonville, FL
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited July 2015
    @bearQ - those look awesome!!! I don't care if you waited 38 or 62 days, these look like they will be a big O bunch of beef goodness 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • BearQ
    BearQ Posts: 174
    Thanks everyone for the positive feedback. @RRP what do you do with your ribs?
    Barrie,Ont.,Canada.
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  • RRP
    RRP Posts: 26,479
    BearQ said:
    Thanks everyone for the positive feedback. @RRP what do you do with your ribs?
    I prefer to age boneless rib eyes, so I can't help you.
    Re-gasketing the USA one yard at a time 
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  • B&BKnox
    B&BKnox Posts: 283
    Those look wonderful, another bucket list item.  Just need a frig that we don't open often.
    Be Well

    Knoxville TN
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  • RRP
    RRP Posts: 26,479
    B&BKnox said:
    Those look wonderful, another bucket list item.  Just need a frig that we don't open often.
    not necessarily true! Check out UMAi Dry. I've been dry aging in our kitchen refrig for 6 years now.
    Re-gasketing the USA one yard at a time 
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