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Prime rib aging
- Thread starter atomicsmoke
- Start date
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sauced
Master of the Pit
Exactly....no doubt
Errrg! It's everything I can do to not cut into the one I have going now. This is not helping! Curses!
I have really enjoyed and learned from your post. The best cooking methods for dry aged steaks has me real curious. Have you sous vide any of these yet?
I have really enjoyed and learned from your post. The best cooking methods for dry aged steaks has me real curious. Have you sous vide any of these yet?
Brown,
Here are a few aging threads consolidated in one - great for learning
http://www.smokingmeatforums.com/t/...ustrations-comments-from-multiple-smf-members
No SV, just grilled.
Here are a few aging threads consolidated in one - great for learning
http://www.smokingmeatforums.com/t/...ustrations-comments-from-multiple-smf-members
No SV, just grilled.
Brown,
if you look at the above thread you will see an example of my SVing dry aged steaks. In the past I cooked the roast in a salt crust then cut the steaks and seared. The last two that I have done the steaks have been cooked sous vide. Both methods produce similar results.
T
I got cocky after my first aged rib so i am going big with the second one. 20.2lbs prime rib. I got a sweet deal on it.
See you in about 7 weeks.
See you in about 7 weeks.
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AAA grade (usda choice).
Going to be yummy I bet.
45 days today
Dry crust and most fat removed
Steaks (boneless except for one)
Packaged (also little less thsn a pound of stir fry beef scrsped off the bones)
Dry crust and most fat removed
Steaks (boneless except for one)
Packaged (also little less thsn a pound of stir fry beef scrsped off the bones)
Last edited:
marauderrt10
Smoke Blower
Very nice my friend! I usually age my prime rib over Himalayan sea salt. Adds a little "extra" to the dry aging process :)
Some stats:
14% loss from drying
51% yield (includes drying , trimming, all except one bone)
56% yield when the stir fry is included
For $6/lb roast well worth the effort.
14% loss from drying
51% yield (includes drying , trimming, all except one bone)
56% yield when the stir fry is included
For $6/lb roast well worth the effort.
Haven't had a good steak lately. Why not pull a heart shaped pair of aged rib steaks out of the freezer. Covered in montreal steak rub.
Simply grilled....with pan roasted shredded cauliflower.
Simply grilled....with pan roasted shredded cauliflower.
Wish that was my meal
Looks like i am doing this twice a year. Enough for the two of us steak lovers in the household and the occasional gifts.
Got lucky and scored a prime rib (whole) on sale for the Canadian Thanksgiving (US beef).
Almost 22lbs of Choice (AAA)
Aiming for 45 days...but i might let it ride for 60.
Got lucky and scored a prime rib (whole) on sale for the Canadian Thanksgiving (US beef).
Almost 22lbs of Choice (AAA)
Aiming for 45 days...but i might let it ride for 60.
Niiice... Yup. Time for me to do another one too. 60 days sounds good!
Fridge real estate became an issue...so 47 days.
After a short struggle
Bones and falloff
After picking some good meat from between the bones (for saute)
12 thick steak...2 end pieces
After a short struggle
Bones and falloff
After picking some good meat from between the bones (for saute)
12 thick steak...2 end pieces
I have got to try this. Problem is my chamber is set for dry curing.
A fridge does the job.
55% steak yield.
Dry aged steak cost (average dry weight 430g) less than 7$.
I guess i will be keeping an eye open for prime rib christmas sales.
Dry aged steak cost (average dry weight 430g) less than 7$.
I guess i will be keeping an eye open for prime rib christmas sales.
Continuing on my twice a year rib roast aging schedule.
I caught an Easter sale on prime rib (AAA grade). I told them i don't want it trimmed. They handed it over in the packer vacpac and knocked 15% off the already ridiculous price. About 27lbs.
After 48 days looks nasty
After triming off the dried layer
Cut 14 steaks out of it. Need to test it out....to make sure it didn't go bad.
Salt and pepper only. Fat tastes amazing too. Only left connective tissue on the plate.
48% yield.
I caught an Easter sale on prime rib (AAA grade). I told them i don't want it trimmed. They handed it over in the packer vacpac and knocked 15% off the already ridiculous price. About 27lbs.
After 48 days looks nasty
After triming off the dried layer
Cut 14 steaks out of it. Need to test it out....to make sure it didn't go bad.
Salt and pepper only. Fat tastes amazing too. Only left connective tissue on the plate.
48% yield.
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