5 day dry aged smoked prime rib for Christmas dinner. With Lots of Q view.

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Might as well share the recipes too.

The beef was easy. Here's exactly what I did, but there are many, many methods to do a rib roast.

1 Standing Rib Roast, 3-4 lbs.

2TB minced garlic

2TB Olive Oil

1TB Kosher salt

1TB cracked black pepper

3 sprigs rosemary, leaves only.

1tsp brown mustard

1/2 tsp Worcestershire sauce.

Dry age beef for 5 days or longer, to reduce moisture and intensify flavors.

Preheat smoker to 350˚

Add all ingredients except the roast to bowl of food processor and process to a paste.

Rub the roast with the paste and allow to sit on counter for one hour.

Smoke or roast in oven until the internal hits 124˚-128˚ Then wrap in aluminum foil and rest for 30 minutes or however long it takes to get everything else done and to get everyone to the table.

For carving, I like to slice off the ribs for later consumption in private. IE: midnight snack for the cook. Then the roast is easier to slice to whatever thickness you desire.

Last step: BRING SMOKER HOME FROM THE PARK LEST SOME DISHONORABLE BASTARD DECIDE TO STEAL IT!

Yorkshire Pudding

Preheat oven and whatever pan you're using to 450˚

Mix batter about an hour before you'll be cooking it so it can rest.

For the batter:

Equal parts (I used 6 oz by weight each) eggs, AP flour and milk. Some like to use a 50/50 mix of milk and water, which honestly does make a lighter pudding.

2-3 TB beef drippings or beef broth if you didn't catch the drippings.

If using beef broth add 2TB melted butter to the batter, as you'll want some fat in there.

1/2tsp salt, depending on salt content of roast drippings or broth. Use your head here, you want some salt but not too much.

Dump it all in the blender and put the spurs to it until it's the consistency of pancake batter.

10 minutes before cooking remove your pan from the oven and add some fat to it. I used a muffin pan for individual puddings, so I added about a dime sized chunk of lard to each cup. For a larger pan a tablespoon or 2 will suffice. You can use more roast drippings, crisco or vegetable oil, but I'd avoid butter as it'll burn.

Return pan to the oven until fat is beginning to smoke, 5-10 minutes, possibly less. I wasn't really paying attention.

CAREFULLY remove pan from oven and pour in the batter. For the muffin pan, I filled each cup 2/3-3/4 full. For a larger pan just dump it on in. It'll sizzle and complain, but it'll be fine.

Bake for 25 minutes. It should puff and look like some sort of alien spawn. Serve hot with gravy.

Brussels Sprouts with Gorgonzola and bacon.

One pound Brussels sprouts cleaned, stemmed and cut in half.

One half pound bacon cut into 1/2" pieces and fried crisp. RESERVE both bacon bits and fat.

3oz crumbled Gorgonzola cheese plus another ounce or so for garnish. Any sharp blue veined cheese will do, but we had a hunk of Gorgonzola on the cheese platter so I just grabbed it off the coffee table. I hadn't planned to add cheese at all this time, but I'm glad I decided to at the last minute.

2 glugs Sherry. I'm guessing it was about 2oz. It's not really important to be exact here. You basically just want enough to steam and mix with the cheese to form a sauce.

2oz dry white wine

1/4tsp freshly ground nutmeg

Salt and pepper to taste.

Start by blanching the Brussels for 3 minutes in salted boiling water.

Strain and shock in ice water to set color and keep them from getting mushy. (this is a step which better cooks than I would always do, and it does make a difference, but honestly I skipped it on this batch and it turned out fine. The bright green color did fade a bit though Just don't let them sit too long before sauteeing)

After shocking thoroughly drain and dry your sprouts. A salad spinner or some paper towels will work.

Set a large,  heavy bottomed skillet over high heat and add 2-3tb of the reserved bacon fat. Once the fat is HOT, as in just starting to smoke, add your sprouts. IDEALLY, you'd place them all cut side down at first to thoroughly caramelize, but honestly that's a pain and takes too much time. Just dump them in and maybe turn over as many as you can with a spoon. Careful though, you want them to CARAMELIZE, not burn. Saute them until they're brown and you can smell a nice roasted, nutty aroma, 3-5 minutes. 

Drop your heat to medium low and dump in your Sherry. Any fortified wine will do here, Marsala, Madiera, Vermouth or whatever. They'll all have subtly different flavors, but they'll all be good.

Dump in your wine and then cover and braise for 10-12 minutes. CAUTION-If using a gas stove you may want to kill the flame before adding the wines to the pan. The alcohol will vaporize and create a pretty sizable fireball if it hits an open flame.

At this point sprouts should be tender but not mushy. Cut off the heat and add the crumbled cheese, nutmeg and salt and pepper. Stir to combine, cover and let sit for around 10 minutes.

After 10 minutes, remove cover, stir and put in a serving bowl. Sprinkle bacon bits and more crumbled bleu cheese on top. You'll never look at Brussels Sprouts the same way again.

The Scalloped potatoes came out of a box. I'm not ashamed.

The Cheesecake.

I'm not privvy to this recipe. It's a closely guarded secret by my feisty little wife. I can tell you that it's a basic cheesecake recipe with melted bittersweet dark chocolate added and a medium ganache on top. That's all I could really tell before I was banished from the kitchen. Oh, and the crust appeared to be a basic graham cracker crust but made with the outside of Oreos instead of Graham crackers. Just peel the cream filling off.
 
Ugh. I just drooled on my keyboard...
drool.gif
 
Wow, Andrew, I don't know how I missed this thread...that all looks very delicious!  Thanks for sharing your recipes and process.

Red
 
Thanks guys!! I forgot to add the seafood chowder recipe, so here it is.

1lb. Wild caught gulf shrimp. I used 16-20 size, but any size will do. This recipe will not work with non US caught or farmed shrimp from the sewers of third world countries. We have perfectly wonderful fisheries right here in the good old U S of A that provide a superior product and keep our guys and gals in the struggling Southern states working and providing for their families. End of sermon. (I apologize to non US members for my Xenophobic rant. If your country has a shrimp fishery, by all means you should support it as well.)

2-4oz. Maine lobstah tails. Same sermon applies.

2 cans chopped clams AND THE JUICE. If you can get your hands on fresh, a couple dozen mediums should suffice.

1 small or 1/2 large onion, diced.

2 ribs celery, diced.

1/2lb bacon, cut into 1" strips and fried crisp. Save the fat and the bacon bits separately.

2 cups seafood stock. Fresh is best.

2TB AP flour (for extra thick soup, use 3-4TB flour and an equal amount of bacon fat.)

1 cup heavy cream.

1/4 cup sherry

1/2 tsp Old Bay

1/4tsp fresh grated nutmeg

Optional, 1 cup diced red potatoes. Calling it a chowder without adding potatoes is kinda heresy, but I didn't add the potatoes this time and it was delicious.

Peel and devein the shrimp, shell the lobster tails, and reserve the shells.

Add shells to 3 cups water and simmer for 1-1.5 hours.

Chop shrimp and lobster meat into bite sized pieces and set aside.

Add 2TB bacon fat to a heavy bottomed skillet over medium heat and saute' your onions and celery (adding a half teaspoon of salt to draw out the moisture and season) until soft and translucent, about 10 minutes. Then add your flour and make a roux. Then remove from heat and let cool while your stock's simmering.

After your stock is ready, strain and return to medium heat, adding the shrimp and lobster meat. You want to GENTLY par cook the meat for maybe 5 minutes or until it's starting to firm up and turn opaque.

At this point, stir in your cooled roux/veggie mixture. Do a little at a time and whisk to avoid lumps. Once it's all incorporated add the cream, clams and juice, Old Bay and nutmeg. Check for seasoning but go easy on the salt, as the Old Bay is pretty salty and you've already salted the veggies while sauteeing. Go easy on pepper too, as you really want to highlight the delicate seafood flavors and overseasoning will completely obliterate them. Simmer GENTLY for no more than 10 minutes as you don't want to scorch the cream or overcook the seafood.

Just before serving stir in the sherry. If you have folks who might not want the sherry for whatever reason, you can put it in a little pitcher on the table and let folks add their own. Garnish with reserved bacon bits.
 
 
Man, Boatbum, I think you just inspired me to do something with the rib roasts that are on sale now that Christmas is over.
That looks awesome!
Just an FYI, but if the Rib Roasts are Cryovac'ed, they'll last a couple of years in your freezer.  :)
 
Good point Demo.......

If I can find some marked down cryovac'ed rib roasts, I am going to stock up.

I only use the top part of my beer fridge in the garage.  It would be a shame to let that freezer go empty...  hahahaha
 
 
Good point Demo.......

If I can find some marked down cryovac'ed rib roasts, I am going to stock up.

I only use the top part of my beer fridge in the garage.  It would be a shame to let that freezer go empty...  hahahaha
hehehe.  Back in March, Kroger had 1/2 Ribeye Loins for a final price of $5.40lb, so I bought 15 of them   :)   Thought that might hold me over for a while, but by mid November, I had run out.  :)
 
Our local version of Kroger is Gerbes.  (Same company - they sell Kroger brand stuff) and they sometimes have some awesome deals on meat.  I need to check them out.  Around here, we have a store chain called Schnucks that usually has very good meat, but it will cost you.  I recently wandered into a Mom and Pop meat shop here called "Weber's".  AWESOME cuts and a good bit less expensive than Schnucks.  Funny thing, as I was leaving Weber's with the 10+lb packer brisket Monday, one of the meat cutters from Schnucks was walking in.

Probably a good idea to buy meat where the butchers buy meat...
 
 
Our local version of Kroger is Gerbes.  (Same company - they sell Kroger brand stuff) and they sometimes have some awesome deals on meat.  I need to check them out.  Around here, we have a store chain called Schnucks that usually has very good meat, but it will cost you.  I recently wandered into a Mom and Pop meat shop here called "Weber's".  AWESOME cuts and a good bit less expensive than Schnucks.  Funny thing, as I was leaving Weber's with the 10+lb packer brisket Monday, one of the meat cutters from Schnucks was walking in.

Probably a good idea to buy meat where the butchers buy meat...
Yeah, definitely a good idea.

I really need to stock back up.  All my Ribeyes are gone, as are my Butts and my Baby Backs.  All I have left is a 16lb strip and 10 trimmed Briskets   :(
 
Yeah, you're running low there buddy... hahahaha
I have brisket, a slab of baby backs and about 7 frozen dinners in mine.  Yep - ready for the apocalypse here... hahahaha
 
Thanks for thebgreat recipes boatbum. I will be trying them soon andnlet you know how they turn out. Hopefully as good as yours look!!
 
 
Thanks guys!! I forgot to add the seafood chowder recipe, so here it is.

1lb. Wild caught gulf shrimp. I used 16-20 size, but any size will do. This recipe will not work with non US caught or farmed shrimp from the sewers of third world countries. We have perfectly wonderful fisheries right here in the good old U S of A that provide a superior product and keep our guys and gals in the struggling Southern states working and providing for their families. End of sermon. (I apologize to non US members for my Xenophobic rant. If your country has a shrimp fishery, by all means you should support it as well.)

2-4oz. Maine lobstah tails. Same sermon applies.

2 cans chopped clams AND THE JUICE. If you can get your hands on fresh, a couple dozen mediums should suffice.

1 small or 1/2 large onion, diced.

2 ribs celery, diced.

1/2lb bacon, cut into 1" strips and fried crisp. Save the fat and the bacon bits separately.

2 cups seafood stock. Fresh is best.

2TB AP flour (for extra thick soup, use 3-4TB flour and an equal amount of bacon fat.)

1 cup heavy cream.

1/4 cup sherry

1/2 tsp Old Bay

1/4tsp fresh grated nutmeg

Optional, 1 cup diced red potatoes. Calling it a chowder without adding potatoes is kinda heresy, but I didn't add the potatoes this time and it was delicious.

Peel and devein the shrimp, shell the lobster tails, and reserve the shells.

Add shells to 3 cups water and simmer for 1-1.5 hours.

Chop shrimp and lobster meat into bite sized pieces and set aside.

Add 2TB bacon fat to a heavy bottomed skillet over medium heat and saute' your onions and celery (adding a half teaspoon of salt to draw out the moisture and season) until soft and translucent, about 10 minutes. Then add your flour and make a roux. Then remove from heat and let cool while your stock's simmering.

After your stock is ready, strain and return to medium heat, adding the shrimp and lobster meat. You want to GENTLY par cook the meat for maybe 5 minutes or until it's starting to firm up and turn opaque.

At this point, stir in your cooled roux/veggie mixture. Do a little at a time and whisk to avoid lumps. Once it's all incorporated add the cream, clams and juice, Old Bay and nutmeg. Check for seasoning but go easy on the salt, as the Old Bay is pretty salty and you've already salted the veggies while sauteeing. Go easy on pepper too, as you really want to highlight the delicate seafood flavors and overseasoning will completely obliterate them. Simmer GENTLY for no more than 10 minutes as you don't want to scorch the cream or overcook the seafood.

Just before serving stir in the sherry. If you have folks who might not want the sherry for whatever reason, you can put it in a little pitcher on the table and let folks add their own. Garnish with reserved bacon bits.

Beautiful recipe. Followed it but added oysters  (they are in season for the holidays)...and the juice. to the shrimp and Lobster 
 
Looks great and appreciate the idea on aging that cut.

I make a similar chowder using fresh sweet N.C. shrimp and couldn't agree more about using fresh and as local as you can find them. Nothing more taste-LESS than those awful, farm raised, so called Tiger shrimp from Bangladesh or where ever. Not to mention they are now invading the Gulf waters and are a threat.

I'll use a firm fleshed fish like Rockfish (striped bass) instead of the Lobster to cut the costs a bit, typically because I'm making an entire POT of the stuff. Will eat if for half a week or so!

Thanks for posting. Inspired to make a go at the Yorkshires as well!
 
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Really nice color on the beef, Boatbum - I'm just up Connecticut Ave. in Kensington.

Chowdah recipe looks killer, too.

I agree on the shrimp - I CANNOT get anything but dirty tasting

stock from, well, Asian shrimp.

Nice write up!
 
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