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

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Smoke Blower
Original poster
Aug 15, 2016
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


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

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