Dry-Aged Christmas Roast (pic heavy)

stike · December 2008

you can't go by time, unfortunately.

at a certain point, it doesn't matter how long (how many ribs long i mean) the roast is, it won't take any longer to cook simply because it weighs more.

meaning... a four-bone rib roast will take as long as a 7-bone rib roast. so hopefully you didn't extrapolate cook times based on smaller roasts.

i cooked a rib roast to 155 once. on the egg, it was still moist though (thanks to the egg). overdone, but moist.

sorry to hear about your problem

Big'un · December 2008

I'll have to get one of those. Thanks.

Big'un · December 2008

It may have still been worth it for only a thin slice.

Frank from Houma · December 2008

Wow! That is just too nice. Great cook - Great Pics.

Lake Conroe Egger · December 2008

My local meat guy does it for me. We leave it in the cryo for about 6 weeks in his walk-in then unwrap it wrap it and sit on a rack over a drip pan or about another 2 weeks. i usually trim off the worst of crust and crud or I would never get any one here to eat it!

Truely awesome.

stike · December 2008

the worst of it is the best of it!
the brown bits crisp up beautifully on the grill

stike · December 2008

thanks, frank.

pretty simple, except it took longer to hit 118 than i thought it would!

Dry-Aged Christmas Roast (pic heavy)

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