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35 day dry aged prime rib epilogue

RRP
RRP Posts: 26,457
edited November -0001 in EggHead Forum
The anticipation was worth it!

Just to recap...I started with this 1.75 pound prime rib that was a part of a sub-primal that I aged for 35 days.
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After 1 hour and 10 minutes in a 100+° hot tub I hit it with coarse kosher salt plus rubbed it with a homemade concoction that we love. Obviously by the color you can see it has dry mustard as one of the ingredients.
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I chose a reverse sear method roasting it indirect at 330° for about 35 minutes until it reached an internal temp of 129°. At that point I removed it and foiled it while getting my egg up to a rip roaring 700°. My small cast iron grate was already resting on my spider so the metal was hot! I seared it for 30 seconds per each of the 4 sides. That produced this result.
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Then came the time to slice it open. I was quite pleased to find this:
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Here was one piece plated and covered with my own recipe of au jus.
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I'm here to tell you that was as delicious of a prime rib as I've ever had. Even my petite wife finished most of hers!
Re-gasketing the USA one yard at a time 
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Comments

  • Beli
    Beli Posts: 10,751
    Ron que deliciaaaaaa!!!!!!!!! absolutely delicious, that pic before last is worth the whole effort Congratulations!!
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  • Mr Holloway
    Mr Holloway Posts: 2,034
    WoW!! Haven't seen it done any better. :)
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  • RRP
    RRP Posts: 26,457
    Thank you, Sir! To my way of thinking that picture is a testimony to the benefits of hot tubbing to get the center a uniform color and warmth. I should have added the internal temp was already 89 when it went on the egg.
    Re-gasketing the USA one yard at a time 
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  • Mickey
    Mickey Posts: 19,768
    Ron I thinks you nailed it!
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Big'un
    Big'un Posts: 5,909
    that looks reallllllly delish! I want some! :laugh:
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  • RRP
    RRP Posts: 26,457
    ain't that funny! I would have sworn I sent you a written invitation to join us last night! :whistle:
    Re-gasketing the USA one yard at a time 
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  • ranger ray
    ranger ray Posts: 812
    please tell me more about the au jous .... thanks! ray
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  • eenie meenie
    eenie meenie Posts: 4,394
    Ron, you are killing me with these aged primal cooks! :side:
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  • RRP
    RRP Posts: 26,457
    It's a basic recipe that I got off the Internet years ago, but have tweaked 9 times now so I believe I can sort of lay claim to it! An earlier version is also posted on Thirdeye's site.

    RRP's Au Jus

    1 14 oz Swanson Beef Broth (box – not the can)
    1 10-1/2 ounce can of Campbell's French Onion soup
    ½ of the soup can cold water
    ½ teaspoon white sugar
    2 teaspoons Worcestershire sauce
    ½ teaspoon of garlic salt
    2 Wyler’s brand beef bouillon cubes

    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
    strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
    days ahead. Makes 3 cups
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,457
    :P :P :P
    Re-gasketing the USA one yard at a time 
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  • ranger ray
    ranger ray Posts: 812
    wow! and thanks! i always wanted to make some.... for some reason.... it's a better kept secret than Obama's birth certificate....lol.... ranger ray...
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  • RRP
    RRP Posts: 26,457
    you're welcome - it's really rich and beefy! It also freezes quite well. I also use it with French bread and thinly sliced pit beef - now that makes a sloppy sandwich but it's good!

    PS it also makes a great Bloody Bull!
    Re-gasketing the USA one yard at a time 
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  • ranger ray
    ranger ray Posts: 812
    yikes! you're an inspiration..... i think i'll just make myself a plain old bloody mary right now !..... thanks again! ray...( do ya freeze it in ice cube trays?)...
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  • RRP
    RRP Posts: 26,457
    you could, but we have some small 1 cup Tupperware containers and I just use those. One cup per meal for two of us is plenty.
    Re-gasketing the USA one yard at a time 
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  • Richard Fl
    Richard Fl Posts: 8,297
    Great recipe. Do you think it would be good for French Onion Soup w/onions, croutons and cheese?
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  • RRP
    RRP Posts: 26,457
    sure! I just strain the onions to make it pure liquid with no lumps! Seems like the onions brought to a boil extracts all of their taste giving it the richness.
    Re-gasketing the USA one yard at a time 
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  • Richard Fl
    Richard Fl Posts: 8,297
    Looks like I will be playing with this one my X did for years.

    Soup, French Onion, Marsha


    INGREDIENTS:



    PROCEDURE:
    In a large pot:
    1 3 tablespoons margarine, 1 teaspoon olive oil, with 4 large sliced onions. Cook on low heat for 15-20 minutes.
    Add:
    1 1 teaspoon salt and 1/2 teaspoon sugar, raise heat and cook 10-20 minutes until golden brown, stirring occasionally.
    Stir in:
    1 3 tablespoons flour and cook 2 minutes, remove from heat and add 1 can beef broth and 2 quarts beef boullion. Also add 1/2 cup wine and 1 bay leaf. Blend well with a whip. Simmer for 1 1/2-2 hours.


    Recipe Type
    Soup

    Recipe Source
    Source: Marsha Howe, 1983/03/21
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  • Spaceman Spiff
    Spaceman Spiff Posts: 358
    Ron: I haven't followed all of your dry bag posts (yet) but that looks like a food saver type bag.

    What did I miss?

    Spacey
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  • BobS
    BobS Posts: 2,485
    That was a great looking piece of meat!

    You have increased the garlic salt by 1/4 tsp since last time I recorded the recipe for the au jus. ;)
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  • RRP
    RRP Posts: 26,457
    The raw meat in the first picture was in fact a Food Saver bag. OTOH it had been dry aged in a DrybagSteak bag for 35 days which ended back in January so after cutting it up I froze it in Food Saver bags. Unlike the FS material the DrybagSteak product is a non-channel, smooth and somewhat opaque material that permits moisture to be released through it during the aging process.
    Re-gasketing the USA one yard at a time 
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  • Spaceman Spiff
    Spaceman Spiff Posts: 358
    Ahh - now I understand.

    I was thinking you had found some secret way to age in the Food Saver bags.

    Spacey
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  • RRP
    RRP Posts: 26,457
    no, but maybe you thinking about my video of how to use a sleeve of Food Saver bag which allows you to seal a DrybagSteak bag with a Food Saver thus not needing to buy a Sinbo snorkel vacuum sealer which trips up some people due to cost.
    Re-gasketing the USA one yard at a time 
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  • Spaceman Spiff
    Spaceman Spiff Posts: 358
    I saw that very clever trick with the Food Saver bag as a sleeve. Was thinking of trying it but ordered a Sinbo instead. Not here yet but looking forward to trying the Dry Bags.

    Spacey
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  • RRP
    RRP Posts: 26,457
    you won't be sorry you bought the Sinbo - I like mine as it seals other bags better than FS - even simple things like potato chips, cookies, etc.
    Re-gasketing the USA one yard at a time 
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