Some of you may remember my thread about dry aging a bone-in rib roast for Christmas. I started the process on November 22 https://www.smokingmeatforums.com/threads/getting-ready.311758/. As Christmas approached, I realized that the rib roast wouldn't be big enough for the anticipated crowd so I opted to let it go for a couple of weeks longer. 35-40 days seems to be a magical time when the meat really changes and I let this one go for 42 days...
Cut in between the ribs and I got 4 thick steaks and 1 thinner...
I took the thinner one, one of the thick ones and trimmed for the grill. The rest were vacuumed sealed and into the freezer...
On the grill with some coarse salt and fresh cracked black pepper for a reverse sear. Cooked to an internal temp of about 115℉ and then over the coals for a sear. Pulled at 125℉ to rest. It didn't take very long to reach 125℉ so not much sear...
Meanwhile, I drizzled some EVOO on fresh asparagus, grated on some lime zest, dusted with chili powder and some grated parmesan (yes, the stuff in the plastic jar) and into a 425℉ oven to roast...
Grilled some fresh zucchini and red bell peppers & whole mushrooms. All were drizzled with a little EVOO and coarse salt and pepper...
Boiled a few small red potatoes until fork tender. Put on a pan and smashed slightly with a potato masher. Melted butter is brushed on, added a little coarse salt and pepper, and some more of that same grated parmesan cheese. Into the oven to get crispy...
All the sides are ready. Put some sesame seeds on the peppers & mushrooms...
Meat is sliced...
Broke out the fine china, time to eat...
For anyone who has never had beef aged that long or even longer, the flavor is just different. Deep, rich, beefy flavor, almost buttery. It's very easy to do at home, just takes patience and fridge space. When grilling, it really doesn't need anything other than salt & pepper, probably doesn't even need that. Don't really want any seasonings to interfere with the rich beef flavor.
The asparagus recipe was a recommendation from a friend who had eaten something similar at a restaurant. For the first time making it, it turned out pretty good, but next time I think I'll squeeze on some of the lime juice. It only had a very slight hint of citrus and I was expecting more...
Cut in between the ribs and I got 4 thick steaks and 1 thinner...
I took the thinner one, one of the thick ones and trimmed for the grill. The rest were vacuumed sealed and into the freezer...
On the grill with some coarse salt and fresh cracked black pepper for a reverse sear. Cooked to an internal temp of about 115℉ and then over the coals for a sear. Pulled at 125℉ to rest. It didn't take very long to reach 125℉ so not much sear...
Meanwhile, I drizzled some EVOO on fresh asparagus, grated on some lime zest, dusted with chili powder and some grated parmesan (yes, the stuff in the plastic jar) and into a 425℉ oven to roast...
Grilled some fresh zucchini and red bell peppers & whole mushrooms. All were drizzled with a little EVOO and coarse salt and pepper...
Boiled a few small red potatoes until fork tender. Put on a pan and smashed slightly with a potato masher. Melted butter is brushed on, added a little coarse salt and pepper, and some more of that same grated parmesan cheese. Into the oven to get crispy...
All the sides are ready. Put some sesame seeds on the peppers & mushrooms...
Meat is sliced...
Broke out the fine china, time to eat...
For anyone who has never had beef aged that long or even longer, the flavor is just different. Deep, rich, beefy flavor, almost buttery. It's very easy to do at home, just takes patience and fridge space. When grilling, it really doesn't need anything other than salt & pepper, probably doesn't even need that. Don't really want any seasonings to interfere with the rich beef flavor.
The asparagus recipe was a recommendation from a friend who had eaten something similar at a restaurant. For the first time making it, it turned out pretty good, but next time I think I'll squeeze on some of the lime juice. It only had a very slight hint of citrus and I was expecting more...
