The menu: Dry Aged Plate Ribs, Smashed and Seared Baby Yukon's, Pan Roasted Herbed Carrots with Bordeaux Cherry Balsamic Reduction
A few weeks ago we picked up a two pack of plate ribs and instead of freezing one of them I put it in a UMI bag to hang out dry aging for a bit.....
Pulled it out of the fridge last week after 14 days.....I didn't want to go too long because these aren't very thick and wanted to keep the trim to a min.
All trimmed up....
Just look at this marbling!!! This is A5 level vs choice as it was marked. FYI, the fat was rendering at room temp as I was trimming!
Dropped in the sand seasoning (my 5 spice butter rub)....this stuff covers really nicely on semi dry beef.
On the RT 1600 @ 265, my go to on plate ribs......
With this being dry aged it cooked much quicker than the non-aged one..... Her it is at 4.5 hours..., its 180 INT so ready to wrap.....
I pulled it at a INT of 198 and rested it for 3 hours at 145 in the house oven. I forgot to get the sliced pictures but due to the marbling, I trimmed it to nice clean meat slices and didn't need to dress it with the rendered tallow because it didn't need it. The boy and Mrs C wanted try a bordeaux cherry balsamic reduction....HOLY smokes it was a PERFECT match!
The money shot. Honestly this tasted and had the texture of a A5 NY. The cherry really helped tame the richness in a very good way!
A few weeks ago we picked up a two pack of plate ribs and instead of freezing one of them I put it in a UMI bag to hang out dry aging for a bit.....
Pulled it out of the fridge last week after 14 days.....I didn't want to go too long because these aren't very thick and wanted to keep the trim to a min.
All trimmed up....
Just look at this marbling!!! This is A5 level vs choice as it was marked. FYI, the fat was rendering at room temp as I was trimming!
Dropped in the sand seasoning (my 5 spice butter rub)....this stuff covers really nicely on semi dry beef.
On the RT 1600 @ 265, my go to on plate ribs......
With this being dry aged it cooked much quicker than the non-aged one..... Her it is at 4.5 hours..., its 180 INT so ready to wrap.....
I pulled it at a INT of 198 and rested it for 3 hours at 145 in the house oven. I forgot to get the sliced pictures but due to the marbling, I trimmed it to nice clean meat slices and didn't need to dress it with the rendered tallow because it didn't need it. The boy and Mrs C wanted try a bordeaux cherry balsamic reduction....HOLY smokes it was a PERFECT match!
The money shot. Honestly this tasted and had the texture of a A5 NY. The cherry really helped tame the richness in a very good way!
