28 day Dry Aged Rib Roast

Discussion in 'Beef' started by marauderrt10, Apr 26, 2013.

  1. Today is the day! Waited a LONG 28 days to make this.

    Sliced the rind off



    That marbling





    Before trimming.



    After trimming



    Not much scraps.




    I will be cooking these babies tonight!!!
     
  2. fwismoker

    fwismoker Master of the Pit

    Reminds me i'm going to have to pick up a juicy rib eye this weekend!   Looking like a good steak!
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Those look awesome!  Hoping they tasted even better!

    Show q-views of them cooked!

    Kat
     
  4. sound1

    sound1 Smoking Fanatic

    ya killin me.  Those look awesome.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice looking Ribeyes!!!!

    Does that trim get thrown away?

    Don't think I could throw Prime Rib meat away.

    Thanks,

    Bear
     
  6. sadly yes it has to be thrown out as they are the parts that are directly exposed to air. Don't want to get anyone sick :(
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  8. Have the weight at home ill have to look onto what post weight was
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look damn good. cant wait to see these babies cooked up.
     
  10. Well the boss and I had our amazing dinner. I have to say it was incredible! The meat was so tender you didn't even need a knife.

    Had it with some dere little trees called asparagus or something :blah:

    At least they were drenched in butter and cracked pepper :wink:



     
    Last edited: Apr 26, 2013
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Outstanding!!!!

    Worth the wait !!

    Where's the Taters???

    Bear
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    If someone would cut a steak off from me, my meat would probably be marbled like that after all the sausages I ate this winter. Rib-eyes look excellent.
     
  13. AWESOME PICS...as for the little tress, spray them with olive oil and then sprinking on Montreal Steak spice.  Fire up the grill and cook them at 300 for 3-5 minutes (rotate them a couple of times in the cook).  they should be warm and a little crunchy.

    RC
     
  14. Outstanding!!!!
     
  15. That looks great!!! Nice marbling.
     
  16. Thanks everyone! I put 3 in the freezer and saved another one in the fridge for my dinner tonight :D
     
    Last edited: Apr 27, 2013
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks fantastic!!!
     
  18. chef willie

    chef willie Master of the Pit OTBS Member

    wow....what can one say? looks absolutely fantastic.....I have a feeling you'll remember those steaks forever. I'm jealous....lol.......enjoy and thx for the great threads on your PR adventure....Willie
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  20. rob989_69

    rob989_69 Meat Mopper

    Beautiful looking steaks. I can't wait to start mine.

    Question, once you put it in the fridge, do you have to do anything to it? The way I've done it before I wrapped it in a cloth, and I'd have to change that regularly. Obviously you don't do that. My concern is the wife and I are going on vacation for a week at the end of the month. I'd like to pick up a rib in 2 weeks, get it in the fridge, and when we come back, have some delicious dry aged steaks. But obviously we won't be there to tend to i.
     

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