Dry Aged Prime rib!

Discussion in 'Beef' started by dirtsailor2003, Dec 24, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Finally caught a sale on a prime rib. Not a big guy just a two bone, roast, still paid $7.99, better than the $9.99-13.99 per pound it's been. So here we go.

    Here's the method. Wrap this up in cheese cloth and put it in the fridge. After 24 hours remove cloth re-wrap with me cloth. Put back in the fridge and don't touch for 7-9 days. Pull from fridge, remove cloth, trim fat and all dark meat. Season and cook. I will be using my Dutch oven. May cold smoke for a few hours first if the outdoor temps allow. The seasoned roast will get packed in kosher salt. I will set the oven up with enough coals to achieve 325. I will cook the roast to an it of 125. Pull foil wrap and rest for 45 minutes, carve and serve!

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    Wife's got a batch of tomato and a batch of potato leak cooking for Xmass eve family dinner. I baked Roller's rolls, wheat hemp but bread, and Portuguese sweet rolls. Happy Holidays!!!


    Smoke away!!!
     
    disco likes this.
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    ds, sounds like you are off to a good start and have done your homework.  If I may add my 2 cents in order to help you get the best you can.  There wont be much trimming ( a good thing)  if any, aging it 9 days.  In my research on aging, the meat may tenderize a little by aging a short period, but the meat wont benefit from aging taste wise until it's been aged a minimum of three weeks.  I found it well worth it if you like the true taste of beef.  Just something to consider.

    You may have seen this , but will add it just in case it may help you.

    "Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View

    Merry Christmas.

    Tom
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Tom! Yeah that post of yours has a permanent bookmark on my computer!

    If I had more time if definitely age the roast longer. Maybe the next one!
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    will be waiting for the finale after the 'teaser' pics.....Merry Christmas Case.....enjoy that meal.......Willie
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    If you haven't baked a prime rib in a salt crust before, prepare yourself for something very special.  Due to the cost, it's the only way we prepare PR's any more.  We use the lesser cuts for the seasoned and bark routine.  I'll be with Willie. [​IMG]

    Tom
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Interesting. 

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  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's the only way I'll cook them too Tom! Super tasty. I always use my Dutch oven and the results are excellent. We'll have your crispy skin taters and Chef JJ's smokey Au Jus. Homemade bread or rolls. Fresh ground horseradish, yumm!!!!!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This should be great. I will be watching!

    Disco
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's an awesome way to do a prime rib. If you haven't checked out Tom's thread you should!

    I'm still hoping I can do a cold smoke on it prior to the cook. Yummm!!!!!
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    BRRRRRR!!!! It's 3° outside with the wind its -19°. If this cold snap keeps going I may resort to putting the dutch oven in the oven and not cooking over coals! That's just to damn cold! 
     
  11. welshrarebit

    welshrarebit Master of the Pit

    How do I keep missing your threads? I've been smoking and rock salt crusting primes for 25 years.

    I'm in on this! I've never DO'ed anything... I guess I should I'm part Dutch!

    Edit: it's finally raining here!!!! I hope this cold front stalls right over my house....
     
    Last edited: Dec 31, 2014
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The salt crust is my favorite way to cook PR. I usually do one in the DO at elk camp every year. With the wind and cold temps I think the DO is going into then oven!
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well we were going to do this last night but football got in the way!!! A household divided! My wife isn't a happy camper right now...


    Her team didn't fair to well in their playoff game.

    My team on the other hand had no problems, except self inflicted penalties (an issue that seems to be a Left Coast thing)



     
  14. Not sure how I missed this but I'm in. I totally agree on the rock salt.

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    Happy smoken.

    David
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Will have the grand Finale tonight!
     
  16. timberjet

    timberjet Master of the Pit

    Me and the dog will be watching, Oh, and the bird.

     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I almost missed this somehow Case, sure glad I caught it.... I love a good PR thread ! I'll be for sure watching for the final Q view !

    Doing a PR tomorrow, I'll have to try my next one this way as it sounds like everyone agrees it's the way to go !

    :beercheer:
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay here we go! Unwrapped and trimmed the PR. Cut the bones off. Put it in the smoker for 2 hours no heat. Had the AMNTS loaded with cherry. Ambient temp in the smoker was 38f. Pulled the PR and seasoned with CBP, Rosemary, thyme, corriander packed in the DO. 2" salt on the bottom packed all around and on top. No slurry this time. Put the DO in the GOSM running 200.


     
  19. timberjet

    timberjet Master of the Pit

    Can't wait. Nice dutch ovens man! Jealous.
     
    Last edited: Jan 2, 2015
  20. joopster

    joopster Smoking Fanatic

    Let's eat!
     

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