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Prime rib aging

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atomicsmoke,

I for one am excited about your venture as I know how you have struggled to be able to do it.

My avatar may be a tip that I also am a nose to tail guy. LOL

The way your roast looks, I am taking it for granted that your fridge has good air circulation.

You will discover what we are referring too about the trimmings when the time comes. The dissimilarity between the cut steaks and the trimmings will seal the deal.

Tom
 
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28 days in. I had to cut a rib off...Long story not worth the ink.

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Can I cover the roast cut side with saran so it won't dry off? Has another 17 days to go.

The fresh cut steak has a very subdued nice smell. Hard to describe...Best comparison I can come up with: the olfactory equivalent of umami.
 
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Update after tasting it: that was a great steak. A lot of the moisture gone, it felt like I could just sear and eat almost raw. While the flavour is more intense I don't detect a jump to the "next level".

I assume it has to do with "all the good stuff happens after day 30'.

Be back in 16 days.
 
atomicsmoke said:
Update after tasting it: that was a great steak. A lot of the moisture gone, it felt like I could just sear and eat almost raw. While the flavour is more intense I don't detect a jump to the "next level".

I assume it has to do with "all the good stuff happens after day 30'.

 
Click to expand...
You are correct, although it will tenderize, flavor change does not begin until day 21.

T
 
Yield at about 45%. I will do this again when the meat goes on sale again.

But I would probably go for rib eye roast.
 
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atomicsmoke said:
Meat has separated above the bone...The rib rack pulls right off
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There is a little unpleasant smell between the rib rack and the roast. I guess there wasn't too much air circulation in that area after that crack opened.

Mr. T,
What do you think?
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You are fine, was there an unpleasant odor after trimming? Likely not, the plus to leaving the ribs on, is less trimming in the rib area. Your steaks look very good. How thick are they? You have enough there to cook in different ways. Experiment on the different ways to cook them. Undercook them from what you normally would so you can enjoy the flavors and aroma, you can always cook them further if desired.

Good job, will be waiting for the final results.

T
 
Oh man just got my hot sheet from Cash and Carry and boneless rib eye is on sale. Hmmm wonder how much trouble I'd get into if I brought one home!
 
Mr T 59874 said:
You are fine, was there an unpleasant odor after trimming? Likely not, the plus to leaving the ribs on, is less trimming in the rib area. Your steaks look very good. How thick are they? You have enough there to cook in different ways. Experiment on the different ways to cook them. Undercook them from what you normally would so you can enjoy the flavors and aroma, you can always cook them further if desired.

Good job, will be waiting for the final results.
T
Click to expand...
Being able to undercook them is what I love first about dry aged beef. I am not crazy about rare beef but when I had rare aged beef I thought "I could eat this raw".

I got 8 8-10oz steaks, about 1" thick. The good news is there are only two steak eaters in the house (yep, some people don't like steak).
 
Like I said above...One could probably eat this raw...Is so different from "fresh" steak. There is no juices squirting when you cut it, yet is not dry.

For the next one I will just do a quick sear.
 
I grilled one of these aged steaks along with a tenederloin steak. The flavour delta is unbelievable. I know tenderloin is not a flavourful cut, but eating it next to the 45 days rib made it taste like....tasteless.

Dry aged beef is really a treat.
 
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