45 day dry aged prime rib for NYE

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Smoke Blower
Original poster
Aug 15, 2016
New Years Eve meal as staying in.

4.24 LB of 45 day dry age grass fed 3 bone prime rib. dried with paper towels, used some olive oil and seasoned with Jeffs Texas rub. It went in around 1pm to the chimp at 225 degrees with hickory pellets. Took less than 3 hours to get to 130 degrees when all reading said expect around 5-6 hours. Figure this is due to dry aging. Rested 25 minutes before serving.

This was very meaty delicious. This was the second best thing I made in 2022 (fish tacos #1). We only finished one of the three bones. Steak and eggs as well as trying in the meat slicer tomorrow. Will also make a beef broth from the bones and fat.


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That looks great! I've dry aged up to 60 days and somewhere around 35 is where the magic starts to happen. It really is an intense beefy flavor...
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