14 day dry aged "USDA prime" prime rib

Luvs to shoot clay · December 2008

This was my first attempt at dry aging beef. I took a chance that it would work and it was the best I have ever cooked. It was very tender and full of flavor and very juicy. It was purchased and Costco for $8.99 and well worth it. It was a beautiful cut of meat. I hope for some more great cooks before I leave for the other side of the world on January 5.
To dry age it, I rinsed the blood off and put in in a clean towel in the bottom of the refrigerator (36 degrees). I changed the towel every morning.
I cooked it for about 5 hours at 225 - 250 till the temperature was 135 degrees internal. Took it off the pit and wrapped it and held if for a couple of hours till meal time then put it back on the BGE at 500 degrees for 5 minutes on each side. It made a semi crusty crust. Very good. It was seasoned with Kosher salt, crushed black pepper and a garlic steak seasoning.

Here are some pictures.
This was after one day.
http://s252.photobucket.com/albums/hh39/wcluvslabs/?action=view&current=DSC01256.jpg
This was after 14 days, changed the towel every day.
http://s252.photobucket.com/albums/hh39/wcluvslabs/?action=view&current=DSC01325.jpg
This was seasoned and ready for the BGE
http://s252.photobucket.com/albums/hh39/wcluvslabs/?action=view&current=DSC01327.jpg
This shows that a 15# prime rib will bearly fit a large.
http://s252.photobucket.com/albums/hh39/wcluvslabs/?action=view&current=DSC01327.jpg
I took it off the pit at about 5 hours, 135 internal.
http://s252.photobucket.com/albums/hh39/wcluvslabs/?action=view&current=DSC01353.jpg
This is the finished product.
http://s252.photobucket.com/albums/hh39/wcluvslabs/?action=view&current=DSC01355.jpg
This is the left overs, about half way through the Prime rib.
http://s252.photobucket.com/albums/hh39/wcluvslabs/?action=view&current=DSC01356.jpg

Luvs to shoot clay · December 2008

Sorry, here are the pictures. Still don't really have the hang of it.
Day 1 dry age.
[img size=150][/img]

Day 14 dry age.
[img size=150][/img]

Seasoned with kosher salt, crushed black pepper and garlic steak seasoning.
[img size=150][/img]

15# prime rib on a large.

[img size=150][/img]

Luvs to shoot clay · December 2008

[/img][img size=150][/img][img size=150][/img][img size=150][/img][img size=150][/img] If this doesn't work, I will have to try tomorrow, my grandchildren are using my office as a bedroom tonight and they need their sleep.

If this doesn't work, I will have to try tomorrow, my grandchildren are using my office as a bedroom tonight and they need their sleep.

Crimsongator · December 2008

click and copy the img link

Todt · December 2008

That is one nice lookin loin. I bet it tastes as good as it looked.

Luvs to shoot clay · December 2008

Day 1 dry aging

Day 14 dry aging

Luvs to shoot clay · December 2008

I appreciate your help!

Boss Hogg · December 2008

That looks really good.

BTW, what type of clays do you shoot?

Brian in PA

Ross in Ventura · December 2008

Good job Willy and good pictures,good luck on the other side of the world!
Ross

Frank from Houma · December 2008

Nice!

Grillin&Chillin · December 2008

Some of the dry ageing techniques I've seen say to trim off the dry outside layer before cooking. Did you do that? It would kill me to throw away meat @ $8.99 lb.

Cecil · December 2008

Looks great, thanks for the pictures.

Walt

stike · December 2008

-DELETED-

stike · December 2008

you trim only parts that are moldy (rare) and anything that gets so dessicated (like, freeze dried) that it is leathery.

trimming the entire thing will cut off much of what's best about a roast. the outer layer is sometimes the best part.

Firetruck · December 2008

Hey stike, I presume he is not seeing this now so I will ask you. After it is aged, do you cut off the outside that is brown or leave it as is?

stike · December 2008

if you cut off the brown, you'd have nothing left!

this is a 45 day steak as delivered by the butcher. the ONLY thing trimmed is any dangling piece that may be completely dried, like leather, or any mold (which is rare, does occasionally happen, but is safe)

there is nothing here which needs to be trimmed except maybe that little dangly piece at low right, near the knife...

Firetruck · December 2008

Thanks stike

stike · December 2008

give it a shot. pretty simple. the only difficulty is getting over your nerves. i mean, we aren't exactly taught to leave our food uncovered in the fridge for weeks on end. hahaha

14 day dry aged "USDA prime" prime rib

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