Ribeye & Fettuccini Alfredo

[sawhorseray]

After all the hubbub of football Niner weekend and pizza it was time to get down to a serious dinner. I had some semolina pasta dough that I had vac-sealed after making a ton of crab ravioli earlier in the week. I ran it thru the roller attachment on the stand mixer and then thru the fettuccini attachment. I pulled a 45 day aged ribeye from the freezer and sous vide it for five hours at 129º, that's the perfect temp for me and I've never had a problem. Charred the ribeye with my torch right after I'd assemble a little creamed spinach with butter and sour cream, fresh grated parmesan on the pasta, nice glass of cabernet. Dinner was good, maybe $50-$60 at a fancy restaurant, less then ten bucks at home! Thanks for looking. RAY

 

[noboundaries]

Mangia! Mangia! Questo e bello!

 

[thirdeye]

You pulled out all the stops.

 

[sawhorseray]

Mangia! Mangia! Questo e bello!

Grazie mille! Sono troppo pieno per dessert, ma avrò un po 'più di vino! RAY

 

[noboundaries]

Salute'!

 

[jcam222]

Looks fantastic Ray. I’ll have to try aging some beef sooner or later.

 

[RiversideSm0ker]

All I can say is OH MY!

G

 

[Brokenhandle]

That looks dang good! Only problem I can see is I would be stuffed after only one plate. Plates like that look so much better when it's cold outside...currently 3 degrees F, so good warm ya up food.

Big like
Go niners!
Ryan

 

[tropics]

Ray That is another one you hit out of the park. Fantastic meal!! I use my extra Pasta Dough to make the Fettuccini also,KA is good to have. Likes
Richie

 

[daveomak]

Excellent dinner Ray.... I just started making pasta... I'm learnin'....

 

[chopsaw]

Looks great . Nice work .

 

[sawhorseray]

Thank you all for the comments and likes, they are truly appreciated. As far as aging beef goes, I'm done with that. I don't notice enough of a difference in flavor to make the entire ordeal worthwhile. There's the cost of the UMAi bags, taking up fridge space for 45 days, and having to trim away what would have been good meat after it's aged, and that's if everything goes right. I lucked out and never had a problem with the three boneless rib roasts I aged in the fridge, but on the UMAi forum I read of more than one guy who had to toss a expensive cut of meat. The main reason is that I just don't see much, or any, difference in flavor. RAY

 

[SmokinAl]

FANTASTIC!!!
Al

 

[xray]

Delicious looking meal Ray!! Like!

 

[noboundaries]

Thank you all for the comments and likes, they are truly appreciated. As far as aging beef goes, I'm done with that. I don't notice enough of a difference in flavor to make the entire ordeal worthwhile. There's the cost of the UMAi bags, taking up fridge space for 45 days, and having to trim away what would have been good meat after it's aged, and that's if everything goes right. I lucked out and never had a problem with the three boneless rib roasts I aged in the fridge, but on the UMAi forum I read of more than one guy who had to toss a expensive cut of meat. The main reason is that I just don't see much, or any, difference in flavor. RAY

Now THAT is some absolutely valuable information!

 

[disco]

Fine looking meal! Big like!

 

[Smokin' in AZ]

Nice job Ray!

Big Like!

John.