45 day aged prime rib meal on the horizon

This topic has 12 replies, 6 voices, and was last updated 12 years ago by Ron Pratt.

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December 17, 2010 at 5:32 pm #1179

Ron Pratt
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In spite of this small inconvenience

I have thawed this 1 pound 10.5 oz chunk-o-cow from a 45 day aging and it will be our feast of beef this Saturday night.

I had someone ask me why I was having that now as opposed to a Christmas celebration and all I could think of to reply was “because I can! I mean that’s one of the advantages of Drybags being able to dine like royalty without costing an arm and leg!”

…now where’s that snow shovel?…

December 18, 2010 at 4:29 pm #4262

Anonymous
Guest

Looks great – let us know how it goes. Just consumed my first drybag meat last week. A 12 lb strip loin from Costco. Went 24 days and everyone loved it. Just picked up a monster 20lb angus rib eye (from a wholesale meat supplier) that looks amazing and it goes into the bag later today (when the BIG bags arrive in the mail). BTW – I love grilling in the snow. I turn on the patio heater and the big Weber and I’m all set. This year I installed a NG firepit so I may stay out there!

December 19, 2010 at 6:47 pm #4271

Ron Pratt
Member

From this tease posted the other day:

I hot tubbed this chunk for 70 minutes and then hit it with kosher salt plus a dry mustard based home made rub that we love on prime rib.

After about 30 minutes on a 330° fire indirect it hit 127° internal, so I removed, left my fire go ballistic and returned the meat to a brief 15/15/15/15 tickle in the flames.

I let it sit for 10 minutes and then sliced it open to reveal these perfect medium rare halves.

This was a delightful prime rib meal – fork tender and so tasty. Even the rub merged with the seared outer aged rind was wonderful! By and far 45 days is my minimum aging benchmark!

December 19, 2010 at 7:19 pm #4272

Ron Pratt
Member

I want to share these two recipes since they are an intergral part in the over all success of that fine prime rib:

RRP’s Prime Rib Rub – Though it’s not really mine!
As for a rub I love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It’s terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.

1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powder
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it with coarse Kosher salt as well.

RRP’s Au Jus Recipe
Basic recipe off internet which I tweaked 7 times so it’s mine!

1 14 oz can Swanson Beef Broth
1 10-1/2 ounce can of Campbell’s French Onion soup
½ of the soup can cold water
½ teaspoon white sugar
2 teaspoons Worcestershire sauce
½ teaspoon of garlic salt
2 Wyler’s brand beef bouillon cubes
Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
days ahead. Makes 3 cups.
PS – this au jus also makes a wonderful Bloody Bull!

March 24, 2011 at 5:31 pm #4670

Andy Starvaski
Member

RRP,

Do you trim your roasts after aging them? From the pics, it looks like you don’t. and is that what’s causes the nice grey edges peices on prime rib? Are they actually untrilmmed, aged meat?

March 24, 2011 at 5:54 pm #4671

Ron Pratt
Member

Andy wrote:

quote :

RRP,

Do you trim your roasts after aging them? From the pics, it looks like you don’t. and is that what’s causes the nice grey edges pieces on prime rib? Are they actually untrimmed, aged meat?

Andy,

Though I’m somewhat in the minority here I trim lightly – except for any heavy fat. I enjoy the taste of that dried rind – but cooked and then eaten cold like the next day. That rind mellows during a sear and is quite tasty. I’m always astounded to see pictures where people trim their aged primal back to “display case red” – and I ask why did you bother aging it when you’re trashing the best part of a dry aged steak? The only flesh part that I do now trim are the two end caps, but even at that I only take off an 1/8″ to 1/4″ – just to get the hard layer off.

Granted it’s your meat and your taste, but my challenge has always been just try it. If you or your guests don’t like it then trim it off when you are enjoying eating the grilled steak. BTW trimming it and then trying to grill the trimmings doesn’t work.

Ron

March 27, 2011 at 9:21 pm #4684

Rich Lansdale
Member

I just cooked my first 28 day Choice Ribeye last night. I barely trimmed the outside rind because I wanted to try it as you suggested. The middle was a perfect medium rare but the outside rind was too hard for my liking. I prefer it to be tender not chewy. Am I missing some technique that keeps that outside rind more tender?

March 27, 2011 at 9:52 pm #4685

Ron Pratt
Member

sorry you didn’t like it, but thanks for trying! I much prefer the rind cold the next day – sort off like jerky. As for making it more tender the rind on my prime ribs seem to soften and then mellows with the rub formula I use. That plus from the hour long “hot tubbing” the rind is far more flexible by then. OTOH if you don’t like the taste so be it – it’s your meat and your dining pleasure that you’re going for – not mine!

December 17, 2012 at 7:53 pm #6479

Brian
Member

Ron, since the title fits, figured I’d build on this. For Christmas I’m having a 47 day boneless rib eye around 14lbs.

In the past I’ve used the method / recipe below and have had great success. Also, the flexibility of the resting time in between is an added advanatage. Planning to use your rub as well.

My questions: would you adapt this at all for dry aged? And do you have any suggestions? Or another approach all together.

http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html

Thank you and Happy Holidays,

Brian

December 17, 2012 at 9:24 pm #6483

Ron Pratt
Member

Brian, that recipe looks fine and that method is what I know and prefer myself calling it the reverse sear. IOW roast the meat to near perfection and then sear at the end. You have far greater control. The only thing I suggest is you monitor the internal temp as aged beef does tend to cook faster. Good luck and ENJOY!

December 18, 2012 at 12:56 am #6484

Ron Pratt
Member

Brian, may I be so bold to also recommend my au jus? It can be made in advance and merely warmed up.

December 19, 2012 at 8:37 am #6485

Dr. Frederick Howard
Member

Ron,

You just gave me an idea for next Christmas. As our fare is always Prime Rib Roast, I’ll dry age me a primal for 60 days – natch- and cut it in half, vacuum seal and freeze it. And until seeing your post, I’d never thought of have large piece, grilling the whole piece, then splitting. Looks good enough that I may have to pull one out of the freezer before Christmas and treat myself.

Doc

December 19, 2012 at 8:49 am #6486

Ron Pratt
Member

Doc, glad my old posts are still serving a purpose! I don’t want to bring some newbies along until they get more comfortable, but once aged the beef can be stored and frozen in a Food Saver bag “for a while”. Ron
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