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Prime rib aging - Page 3

post #41 of 53
Quote:
Originally Posted by atomicsmoke View Post

Dry aged beef is really a treat.

 

Without a doubt.

 

T

post #42 of 53
Exactly....no doubt
post #43 of 53
Errrg! It's everything I can do to not cut into the one I have going now. This is not helping! Curses!
I have really enjoyed and learned from your post. The best cooking methods for dry aged steaks has me real curious. Have you sous vide any of these yet?
post #44 of 53
Thread Starter 
Brown,

Here are a few aging threads consolidated in one - great for learning
http://www.smokingmeatforums.com/t/243307/dry-aged-prime-rib-roast-steaks-illustrations-comments-from-multiple-smf-members

No SV, just grilled.
post #45 of 53
Quote:
Originally Posted by atomicsmoke View Post

Brown,

Here are a few aging threads consolidated in one - great for learning
http://www.smokingmeatforums.com/t/243307/dry-aged-prime-rib-roast-steaks-illustrations-comments-from-multiple-smf-members

No SV, just grilled.

 

Brown,

if you look at the above thread you will see an example of my SVing dry aged steaks. In the past I cooked the roast in a salt crust then cut the steaks and seared. The last two that I have done the steaks have been cooked sous vide. Both methods produce similar results.

 

T

post #46 of 53
Thread Starter 
I got cocky after my first aged rib so i am going big with the second one. 20.2lbs prime rib. I got a sweet deal on it.








See you in about 7 weeks.
post #47 of 53
Thread Starter 
AAA grade (usda choice).
post #48 of 53

Going to be yummy I bet.

post #49 of 53
Thread Starter 
45 days today




Dry crust and most fat removed



Steaks (boneless except for one)


Packaged (also little less thsn a pound of stir fry beef scrsped off the bones)

Edited by atomicsmoke - 6/4/17 at 5:28pm
post #50 of 53
Very nice my friend! I usually age my prime rib over Himalayan sea salt. Adds a little "extra" to the dry aging process :)
post #51 of 53
Thread Starter 
Some stats:
14% loss from drying
51% yield (includes drying , trimming, all except one bone)
56% yield when the stir fry is included

For $6/lb roast well worth the effort.
post #52 of 53
Thread Starter 
Haven't had a good steak lately. Why not pull a heart shaped pair of aged rib steaks out of the freezer. Covered in montreal steak rub.


Simply grilled....with pan roasted shredded cauliflower.
post #53 of 53
Wish that was my meal
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