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Tough Rib Roast?
Cashfan
Posts: 416
Made a rib roast yesterday that was very tough. It was very good had a great smoke flavor, just very tough and chewy.
It was 5lb boneless choice cut that I aged 45 days. Took it out of freezer in the morning and thawed in cold water bath for a few hours. It was thawed enough to get probe in all the way. Put it on the MiniMax at 275 until 222 (about 2 1/2 hours), then seared and rested for 15 min.
Have made many rib roasts, and large ribeye steaks, and this is the first one that came out tough like this. Even ones that were too frozen to get the probe all the way in turned out great. Same source of meat as all the other ones I have done too.
I am thinking it was a the meat itself, nothing I did.
Any other ideas why this one was so tough?
It was 5lb boneless choice cut that I aged 45 days. Took it out of freezer in the morning and thawed in cold water bath for a few hours. It was thawed enough to get probe in all the way. Put it on the MiniMax at 275 until 222 (about 2 1/2 hours), then seared and rested for 15 min.
Have made many rib roasts, and large ribeye steaks, and this is the first one that came out tough like this. Even ones that were too frozen to get the probe all the way in turned out great. Same source of meat as all the other ones I have done too.
I am thinking it was a the meat itself, nothing I did.
Any other ideas why this one was so tough?
Comments
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What was your finishing temp?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
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Pulled at 122 for the sear. Sorry for the typo.
Didn't check the temp again after I pulled it before the sear. -
Was aging for 45 days in the freezer a typo?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I think you're correct it was likely the cow.Cashfan said:Pulled at 122 for the sear. Sorry for the typo.
Didn't check the temp again after I pulled it before the sear.Sandy Springs & Dawsonville Ga -
I aged a whole loin in the fridge for 45 days, then cut it up and froze it.Hans61 said:Was aging for 45 days in the freezer a typo? -
Doubt it was the aging. That wouldn't make sense to me.Sandy Springs & Dawsonville Ga
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“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Done in by the cow is my vote as well. Sometimes it happens despite our best intentions.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Thats a bummer. I would imagine the rest of the loin will be the same way. at least I got it on sale, so it wasn't very expensive.
Any suggestions on cooking the rest of it so it isn't so tough? I have another 4 lb roast, and the rest was cut into 2" steaks. -
Do you Sous Vide?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I'd try SV then sear. If you have the gear. Still may not matter. If that turns out tough it'll just confirm it was the cow.Sandy Springs & Dawsonville Ga
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Shave it thin and make cheesesteaks !!;)
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I bought two steak from Ingles the same day in the same counter. One was great and other was tough. It even looked well marbled. I did not have the egg to cook so I'll blame it on the Lodge grill.
Cooking on the coast -
I don't have a SV. guess I'll have tomato sure my knives are sharp.
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