45 Day Dry Aged Grassfed Beef 3 Bone Standing Rib Rack/Prime Rib/Rib Roast

[spohnat]

For christmas day:

6.56 LBS, two pounds larger than last year's 3 bone. I seasoned with salt, pepper, garlic powder, and onion powder about 24 hours ahead and rested in a cooler. Smoked at 180 degrees, that was slowly increased to 245 to ensure we ate at the kid's ideal dinner time on the grilla chimp. Ended up taking about 4 hours and 18 mins to get to 128. Did a 15-minute rest under a foil tent. A Christmas gift was a 700,000 BTU torch, so I tried out the flamethrower to add a char to the outside. The meal turned out great. The youngest niece had to be told to stop shoving the meat in her mouth.

The next day I put the 3 bones and fat chunks into the instapot to make a beef broth. I let it go for the maximum of 4 hours. It turned out very rich, and I need to come up with a good use for this Does anyone have any suggestions?

Next up for NYE or NY day: 21 Day Dry Aged Grassfed Beef Tenderloin Roast

 

[JLeonard]

Dang man....Thats a great looking rib roast. I'd been right there with your neice....Although I'd been eating it right off the bone and grunting caveman style....

Jim

 

[JIMSMOKES]

Use that broth for a brisket injection.

 

[912smoker]

Love it when a plan comes together .
That looks great spohnat!

Keith

 

[normanaj]

Great looking roast.

 

[jcam222]

Looks great! Which torch did you get?

 

[spohnat]

Looks great! Which torch did you get?

https://www.amazon.com/dp/B0C2PT5T7H/

The person who told me about these devices has the Grillblazer. I felt it was overpriced, so I went with a copycat on Amazon.

 

[02ebz06]

https://www.amazon.com/dp/B0C2PT5T7H/

And, another thing to add to my "want but don't need" list.

 

[spohnat]

And, another thing to add to my "want but don't need" list.

It is supposed to be for sous vide to add a char without cooking the meat more. I just wanted to use it here since it is my new toy. TBD if I will sous vide the tenderloin

 

[mr mac]

Wonderful job, for sure!

As for the broth, several years ago, The Better 9/10ths and I did the same thing with the bones. She used the broth, along with a nice Chianti, to make a braised beef and raviolis using a chuck roast. Damn, it was good!

 

[Brokenhandle]

That looks terrific! I'd be with Jim... gnawing right off the bone!

Ryan

 

[spohnat]

I went with a pho for the broth use as well as used some of the beef in the soup. no regrets

 

[Hijack73]

Wonderful job, for sure!

As for the broth, several years ago, The Better 9/10ths and I did the same thing with the bones. She used the broth, along with a nice Chianti, to make a braised beef and raviolis using a chuck roast. Damn, it was good!View attachment 684500

I was gonna say beef stock = beef stew, but I changed my mind when I saw this.