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Rib roast for my wife's birthday, with Q-view and a couple questions. - Page 2

post #21 of 29

Your Roast looks FABULOUS!

I just smoked one at 180° for the fist 2 hours, 225° for 1 hour and 250° for the last hour

Pulled it at 130° internal

Rest for 20 minutes

 

Texture and taste were good, but I've had better

I'll try the dry aging process next time

 

After "Dry Aging", How Much Waster do you have to cut off the roast, before you cook it?

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #22 of 29
Quote:
Originally Posted by Chef JimmyJ View Post

That Sauce of yours sounds GREAT!....Unless you are Really into Liver Mousse style Pate's...do what you have been doing....They are one of my fav foods but are really labor intensive and take several days to age...I can hook you up with a recipe that I make that uses Poultry or Pork Liver...It never last long enough to freeze but for Sauce makng probably would not hurt it...JJ



I agree -- the roast and the sauce sounds great.  

 

JJ -- I'd like to get that recipe you mentioned.  Can you post it or PM it to me please?

post #23 of 29

Happy belated birthday to your wife! and as to your question i have had a similar experience. my father-n-law loves prime rib and I got a fairly pricey cut from a meat market for his birthday. It was nice and tender but lacking in flavor. The solution I found was aging the meat. I aged a week and it helped immensely.

post #24 of 29

I follow Alton Brown's way of aging prime rib. I put it in a big plastic bowl w/ a lid and punch a few holes in it for airflow. Stack a few papertowels under the prime rib and change them out every day. Let it sit for a few days. It's unbelievable how much it kicks up the flavor.

post #25 of 29
Thread Starter 

**Update**

Tried again for my birthday dinner this weekend, as I really wanted to see if the slight issue with flavor/texture was the meat itself or my method. Found nearly the exact same size roast at Giant (local grocery chain) only this time it was $5.99/lb on sale. The first thing I noticed was that meat didn't look as pristine as the Whole Foods' roast. That one was just gorgeous, like something you'd see in a magazine, whereas this one had a bigger fat eye and the outer part was slightly leathery. The fat cap was also slightly uneven, and overall, while it looked great, it wasn't the supermodel that the first one was. The next thing was the aroma. Upon opening the package, it smelled like beef, no funk, just beefy goodness. The WF roast had zero smell. Neither roast was marbled like Kobe, but both had  a decent amount of marbling. Once again, I hadn't planned in advance, so there was no time for dry aging, though this one appears to have been aged somewhat. The cooking method was almost the same, but not identical. I didn't have any Rosemary, so it was rubbed with garlic, Thyme, salt and pepper. This time instead of spritzing the meat with olive oil, I chopped the Thyme really fine and crushed the garlic cloves, then put them in the food processor with about a quarter cup of live oil and pulsed til I had a fairly chunky paste. Rubbed the roast with that on all sides. I'd preheated the oven to 500˚f for about a half hour. The meat, according to my ET 732, was 46˚f when it went in. The WF roast had been around the same temp if I recall, just a few degrees above fridge temp from having sat out while making preparations. As soon as the roast went in, I dropped the heat to 350˚ and let it ride. Didn't open the oven til it hit 125˚, as I like mine slightly more done than my wife does. Rested for 20 minutes, at which point it was around 134˚. The crust wasn't as substantial as the first one, but still very nice, presumably due to the fact that the element definitely wasn't on for the first 20 minutes since I'd dropped the heat. The verdict? NIGHT AND DAY DIFFERENCE. This one was up there with the best $100 steakhouse Prime Rib I've ever had. Fork tender, moist, and that sublime beef flavor that the first one was lacking. Also it had that "buttery" mouth feel, presumably due to the higher fat content. So, lesson learned. You don't always get what you pay for. I'll be choosing my meat on meaty attributes rather than fancy marketing from now on. For 23 bucks and change, this one absolutely blew that fancy Whole Foods $52 roast out of the water. Sorry for the lack of pictures, I just didn't think of taking any.

post #26 of 29

Lesson learned... Many of Whole Foods clients are into Healthy and Organic (nothing wrong with that) and that frequently translates into Lean and/or Grass Fed Beef. This is the Exact type of Beef that is ONLY really good if it is sufficiently aged. Hanging in a Meat locker ain't getting it sold and making money, so I would not expect much from the Whole Food Hype for Gauging the Uninformed...There is a reason A5 Kobe Beef, 50/50 or more Marbling Fat to Meat ratio, is the highest prized and most expensive meat in the world. They eat mostly Grain and are High in Fat and Low in Connective Tissue from not wandering around 100,000 Acre Ranches eating a diet of Grass...There is some Very good Grass fed and Aged beef being raised but you need to search it out locally. This website lists Organic and Grass Feeding Farmers around the country and is a great source for that type of food...JJ  www.eatwild.com

post #27 of 29
Quote:
Originally Posted by TJohnson View Post

Your Roast looks FABULOUS!

I just smoked one at 180° for the fist 2 hours, 225° for 1 hour and 250° for the last hour

Pulled it at 130° internal

Rest for 20 minutes

 

Texture and taste were good, but I've had better

I'll try the dry aging process next time

 

After "Dry Aging", How Much Waster do you have to cut off the roast, before you cook it?

 

 

Todd



Todd, When I coat with Montreal Steak I don't trim anything. One week does not really over dry the exterior...If you go more then there is drying and possibly some mold that needs to be trimmed but 1/4 inch or less...Sorry it took so long to answer you...JJ

 

post #28 of 29
Quote:
Originally Posted by SmokinAl View Post



 

JJ I have a couple of ribeyes in the freezer. How's it work with a steak? Would it take a week too?


I never tried it with Steaks because we rarely plan that far ahead and there is a pretty good small chain grocery store that has a Butch shop that will custom cut steaks. They only have Wet Age Box beef but it's of good quality. I can't see why a 1 to 2 inch thick steak would not benefit from a few days in the Refrigerator...JJ
 

 

post #29 of 29
Quote:
Originally Posted by Bearcarver View Post

Boatbum,

I have never dry aged anything, and I have made a lot of Prime Ribs, over a lot of years, using a lot of methods.

Since I have been smoking meat, I have always used 225˚ to 230˚ smoker temp, and I always pull it and/or foil it at between 132˚ and 139˚ internal.

I have only ever had one that was less than tender, but they have all been flavorful. As far as I know, the ones I buy are all "Choice", and if I wait until they are on sale, I get them for $5.99 per pound.

 

I don't see anything you did to cause yours to not be tender, so it must have just been one of those pieces of meat, like the one I had that one time.

 

As for the flavor, I have been getting much better flavor since I switched from using Olive oil, to "Worcestershire Sauce (Thick)", before my seasonings.

 

Your BearView looks Awesome!!!

You can tell you did it at the higher heat, because the outer inch is done more than the inner part. I would use this method, if I was having guests who like their's done a little more, and then I would give them the ends. However Mrs Bear & I like ours nice and pink, and if you use 225˚, it will be pink across the whole thing, from crust to crust.

 

BTW: I'm not saying Dry aging won't make it even better, I just never felt the need to screw with my Beef.

 

Bear


  I'm with Bear, if it's good beef........it's good eating!

 

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