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Dry Aged Prime Rib Roast - 45 days
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paqman
Posts: 4,670
Started the dry aging process in the basement fridge 1.5 month before Christmas. The roast was purchased at Costco and had too much fat already removed for my taste but I decided to try it anyway.
I simply rinsed the piece of meat under cold water and then pat dry it using paper towels. The roast was then placed bone side down on an anti-adhesive cookie cooling rack (I opted for anti-adhesive to avoid rusting). The cookie cooling rack was then placed above a baking sheet lined with saran wrap and some salt. The meat wasn’t touching the salt it was simply to avoid bad stuff in case of dripping.
Fast forward 45 days and I ended up with the tastiest roast I ever done; it was a relief. I used the basement fridge without any setup for humidity control/airflow so I was somewhat scared of the result (I had a backup plan for Christmas diner 😂).
After breakfast on the Christmas morning, I took out the roast from the fridge and trimed the outer jerky like layer. I kept the trimmings and used them to do a beef stock base for the au jus sauce that I served with the meal. I cut a 3 bones roast for the diner and separated the roast from the rib rack and tied everything back together with cotton twine. The roast was then kept for a few hours until after lunch at toom temperature to slowly bring up the temperature. I seared the sides of the roast before cooking it fir several hours at 200-225F until an internal temperature of 120F was reached. It wad then let to rest inside at the keep warm setting while we got everything else ready for diner.
Oh, yes, forgot that I sliced a few thin pieces for carpaccio served with parmesan slices and balsamic glaxe for appetizers before I tied everything back together.
Pictures in random order:
I simply rinsed the piece of meat under cold water and then pat dry it using paper towels. The roast was then placed bone side down on an anti-adhesive cookie cooling rack (I opted for anti-adhesive to avoid rusting). The cookie cooling rack was then placed above a baking sheet lined with saran wrap and some salt. The meat wasn’t touching the salt it was simply to avoid bad stuff in case of dripping.
Fast forward 45 days and I ended up with the tastiest roast I ever done; it was a relief. I used the basement fridge without any setup for humidity control/airflow so I was somewhat scared of the result (I had a backup plan for Christmas diner 😂).
After breakfast on the Christmas morning, I took out the roast from the fridge and trimed the outer jerky like layer. I kept the trimmings and used them to do a beef stock base for the au jus sauce that I served with the meal. I cut a 3 bones roast for the diner and separated the roast from the rib rack and tied everything back together with cotton twine. The roast was then kept for a few hours until after lunch at toom temperature to slowly bring up the temperature. I seared the sides of the roast before cooking it fir several hours at 200-225F until an internal temperature of 120F was reached. It wad then let to rest inside at the keep warm setting while we got everything else ready for diner.
Oh, yes, forgot that I sliced a few thin pieces for carpaccio served with parmesan slices and balsamic glaxe for appetizers before I tied everything back together.
Pictures in random order:
____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo MachiavelliComments
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5 star!! Love it!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I got a food-boner just reading your description of the process. That's before I even got to the pics. Definitely looks like a home run.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Great job!! And I know that carpaccio was spectacular. It all looks delicious.Sandy Springs & Dawsonville Ga
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Very, very cool. Guess my invite was lost in the mail.
I’ll grow the stones for trying dry aged meat at home one day. Interesting that you did it sans airflow. -
Yep, you did it right brother. Nicely done!"I've made a note never to piss you two off." - Stike
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Eggdicted_Dawgfan said:Beautiful! Liking that appetizer as well.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Now that is coming back to the forum with a vengeance. Great documentation but killer outcome right there. Nailed it across the spectrum. Congrats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Wow! That is how you do something like that!
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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 -
Jstroke said:Eggdicted_Dawgfan said:Beautiful! Liking that appetizer as well.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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