chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
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Happy New Year Everyone...
Well I have made a Rib Roast every New Years day for years and as I have suggested to many of you, I dry age it for a week in my refrigerator. This year I ordered my Rib extra early and asked that it hang for 5 weeks before I have my Daughter's pick it up. Now I have seen Beef this old before and whether there was a mistake or some other problem, what I got was only aged 2-3 weeks which is SOP for this Butcher. It was pretty so I didn't complain, stuff happens. So the beef was wrapped in Cheese Cloth and into the refer for 6 days. Now in past years I would rub the beef with Montreal Steak Seasoning before I wrapped it but because I had so many of you ask if the meat would have to be trimmed, I left it plain to see exactly how dry it actually got. I only changed the cloth once because having already been dry aged there was not much moisture leaching out. Here's a pic out of the refrigerator just before it got rubbed and went into the Smoker...
I also had some Dino Bones, so I figured I would throw them in too. They finished later than the roast so I didn't get any final pics of those.
So I rubbed with the Montreal and in to the smoker at 225*F for some Low and Slow Hickory TBS. I placed a pan with Celery, Carots and Onions under the Roast to catch the drippings to make the JUS and have the fat to make Yorkshire Pudding.The roast has 4 bones and is right at 8 Pounds so at 225* I figured 30 minutes per pound to get to 110*F where I pull it and put the meat into a 500*F Oven to brown up an rise to the finished temp. At 4 hours 15 minutes the meat hit 110*F and it went onto the counter while the Oven heated. I then placed the Roast in and 25 minutes later the IT was 120*F and it sat tented in foil to rest 30 minutes or so while the sides were made. Besides the YPudding we made Baked Potatoes and Braised Fennel, Leeks, Carrots and Celery with Basil Butter. Things got pretty busy here and with 6 HUNGRY people I didn't get time to take pics of the full smoker and individual shots of the sides, Sorry! Here's a shot of the Roast out of the Oven all Brown with a Crispy Bark...
The craziest thing was, I had pulled it at 120*F and usually expect Carryover to take it another 10* to a perfect 130*, Medium Rare, but to my HORROR the darn temp kept climing to 145*F and I was freaking out! I never had one do this before. It is still nice and Pink but a little more done than I like it, my wife was Thrilled because she likes her's Medium+. Next time I will just leave it in the smoker until it hits 125*F...Here is some Qview of the sliced meat...
This meat had rested over 45 minutes and the Juices are STILL running like it was fresh out of the oven...
And here is the Chef's Plate...
The meat was still Delicious, Fork Tender and enjoyed by all.
Now the Recipes...
Braised Leeks, Fennel, Carrots and Celery
1 stick of Butter
3 1inch thick Leeks, White and light Green part
1 Fennel Bulb, tops removed
4-5 ea Carrots
3-4 ribs Celery
1/3C White Wine
1/4C Basil Leaves
S & P
Cut all the vegetables into 3 inch by 1/4 inch Sticks.
Saute in the Butter just until they start to get Golden.
Season with S & P and add the Basil, stir to combine.
Deglaze with the Wine and cover the Pan.
Reduce the heat to low and Braise until the vegetables are tender.
Adjust seasoning and serve.
Serves 4-6
Yorkshire Pudding
2C Flour
2tsp Salt
2C Milk
4ea Eggs
2T Pan Drippings or Melted Butter
1/2C Pan Drippings, Fat Only!
Pre-heat Oven to 450*F
Place all but the 1/2C Drippings in a blender and blend on high until smooth allow to rest 1 Hour.
Add 1/2C Dripping to a 9X13 inch Pan and heat for 5 minutes.
Add the batter and Bake at 450*F for 15 minutes.
Reduce heat to 350*F, Rotate pan and Bake an additional 15-20 minutes until Puffy, Brown and Crispy.
Cut into squares and serve.
Can also be Baked in individual Muffin tins, add 1T Drippings to each cup and fill Half way with Batter. Bake as above...
Serves 6
Smokey Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
I hope you Enjoy these Recipes...JJ
Well I have made a Rib Roast every New Years day for years and as I have suggested to many of you, I dry age it for a week in my refrigerator. This year I ordered my Rib extra early and asked that it hang for 5 weeks before I have my Daughter's pick it up. Now I have seen Beef this old before and whether there was a mistake or some other problem, what I got was only aged 2-3 weeks which is SOP for this Butcher. It was pretty so I didn't complain, stuff happens. So the beef was wrapped in Cheese Cloth and into the refer for 6 days. Now in past years I would rub the beef with Montreal Steak Seasoning before I wrapped it but because I had so many of you ask if the meat would have to be trimmed, I left it plain to see exactly how dry it actually got. I only changed the cloth once because having already been dry aged there was not much moisture leaching out. Here's a pic out of the refrigerator just before it got rubbed and went into the Smoker...
I also had some Dino Bones, so I figured I would throw them in too. They finished later than the roast so I didn't get any final pics of those.
So I rubbed with the Montreal and in to the smoker at 225*F for some Low and Slow Hickory TBS. I placed a pan with Celery, Carots and Onions under the Roast to catch the drippings to make the JUS and have the fat to make Yorkshire Pudding.The roast has 4 bones and is right at 8 Pounds so at 225* I figured 30 minutes per pound to get to 110*F where I pull it and put the meat into a 500*F Oven to brown up an rise to the finished temp. At 4 hours 15 minutes the meat hit 110*F and it went onto the counter while the Oven heated. I then placed the Roast in and 25 minutes later the IT was 120*F and it sat tented in foil to rest 30 minutes or so while the sides were made. Besides the YPudding we made Baked Potatoes and Braised Fennel, Leeks, Carrots and Celery with Basil Butter. Things got pretty busy here and with 6 HUNGRY people I didn't get time to take pics of the full smoker and individual shots of the sides, Sorry! Here's a shot of the Roast out of the Oven all Brown with a Crispy Bark...
The craziest thing was, I had pulled it at 120*F and usually expect Carryover to take it another 10* to a perfect 130*, Medium Rare, but to my HORROR the darn temp kept climing to 145*F and I was freaking out! I never had one do this before. It is still nice and Pink but a little more done than I like it, my wife was Thrilled because she likes her's Medium+. Next time I will just leave it in the smoker until it hits 125*F...Here is some Qview of the sliced meat...
This meat had rested over 45 minutes and the Juices are STILL running like it was fresh out of the oven...
And here is the Chef's Plate...
The meat was still Delicious, Fork Tender and enjoyed by all.
Now the Recipes...
Braised Leeks, Fennel, Carrots and Celery
1 stick of Butter
3 1inch thick Leeks, White and light Green part
1 Fennel Bulb, tops removed
4-5 ea Carrots
3-4 ribs Celery
1/3C White Wine
1/4C Basil Leaves
S & P
Cut all the vegetables into 3 inch by 1/4 inch Sticks.
Saute in the Butter just until they start to get Golden.
Season with S & P and add the Basil, stir to combine.
Deglaze with the Wine and cover the Pan.
Reduce the heat to low and Braise until the vegetables are tender.
Adjust seasoning and serve.
Serves 4-6
Yorkshire Pudding
2C Flour
2tsp Salt
2C Milk
4ea Eggs
2T Pan Drippings or Melted Butter
1/2C Pan Drippings, Fat Only!
Pre-heat Oven to 450*F
Place all but the 1/2C Drippings in a blender and blend on high until smooth allow to rest 1 Hour.
Add 1/2C Dripping to a 9X13 inch Pan and heat for 5 minutes.
Add the batter and Bake at 450*F for 15 minutes.
Reduce heat to 350*F, Rotate pan and Bake an additional 15-20 minutes until Puffy, Brown and Crispy.
Cut into squares and serve.
Can also be Baked in individual Muffin tins, add 1T Drippings to each cup and fill Half way with Batter. Bake as above...
Serves 6
Smokey Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
I hope you Enjoy these Recipes...JJ
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