The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 45 Day Prime RibX2
- This topic has 11 replies, 3 voices, and was last updated 11 years, 2 months ago by
Ron Pratt.
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AuthorPosts
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April 16, 2013 at 4:18 am #1593
Dr. Frederick Howard
MemberApril 16, 2013 at 4:33 am #6905Ron Pratt
MemberHey, Doc… Those are BEAUTIFUL!!! I love the marbling throughout…brace yourself for a wave of raves from guests! BTW where did you buy your labels to slap on each piece for the freezer? That touch is as classy as walking into a nicely stocked wine cellar! Ron
April 16, 2013 at 4:48 am #6906Dr. Frederick Howard
MemberHey Ron,
Glad you noticed the labels – I knew that you would appreciate that touch. I got these from Costco – the meat manager gave me a strip for the asking, as they don’t sell them. I then researched and found the following: http://www.hublabelsmw.com/meat.php. The price is right – $7.99/500. I ordered a roll, but haven’t received it yet. Finished that project and went right into the next which will be for Christmas Prime Rib – depending how many show up, I may cook the entire piece. I pulled this at 45 days to compare with the 60 day of my first. I will use the smaller pieces for sampling along with pieces from the 60 day and 42 day wet aged (which I formally did because I did not know any better – now I do.)
Doc
April 16, 2013 at 4:59 am #6907Ron Pratt
MemberThanks for that link, Doc. I probably notice that kind of thing more than the average bear…I have had a cottage industry here for 11 years now and IMHO labels – even little ones – can uptick mundane packaging to give a more professional product appearance.
May 13, 2013 at 5:39 am #7002Dr. Frederick Howard
MemberToday is Mother’s Day and we decided to celebrate with a Prime Rib for Two.
Freshly opened.
Unwrapped
On rack
Finished product
Split
Eatin’ Time!
I tried a different method – high heat roasting. As you can see I’ve seasoned with garlic and Big Bad Beef Rub (Ron’s adjusted). I roasted at 500 until it reached 120 (approximately 40 minutes), turned oven down to 325 while meat was still in until it reached 130. What I would do different next time is pull roast at 125 as the temp increased another 8 degrees. This would give us a medium rare I believe. In any case, this was a great hunk of cow enjoyed by us both. A big thanks to all that have provided insight and guidance on this Forum – and of course a shout out to Ron where this idea originated.
Doc
May 13, 2013 at 6:40 am #7003Ron Pratt
MemberBEAUTIFUL, Doc! Even the death by garlic idea is special!!! You know me …I’m a more rare kind of beef guy, but you surely win the coveted MOO MOO Buckeroo prize for this weekend! :laugh: Ron
May 13, 2013 at 10:05 am #7004Dr. Frederick Howard
MemberRon,
Thanks. Still a work in progress – I’m trying for the consistent red throughout. I think about 130 or maybe even 125 when I pull it the next time. Costco has got me into so many Prime rib eyes (just started one Friday, with another due to be completed on the 30th), I can afford to experiment – until I get it right.
DocMay 15, 2013 at 2:33 pm #7009Rob Babcock
MemberMan that looks tasty!
May 20, 2013 at 4:41 am #7033Dr. Frederick Howard
MemberRob,
It was! Slightly over cooked, but still delicious. I will pull next time at 117-120, that should give me a medium rare throughout. And as I’ve stated before, this is a work in progress.
DocMay 20, 2013 at 5:45 am #7035Rob Babcock
MemberTime for me to get another hunk agin’! Summer grilling and all…
June 17, 2013 at 5:00 am #7104Dr. Frederick Howard
MemberFather’s Day 2013 – hope you all had a tasty Dry Bag steak/prime rib day!
Ready for the grill
Finished
Pulled at 125 – Ron, this one’s for you. I think I got it right, the garlic was sliced and embedded throughout and finished with your Big Bad Beef Rub (modified).
Plated, although not covered the temp rose a bit.
Washed down properly.
Doc
June 17, 2013 at 5:16 am #7105Ron Pratt
MemberB E A U T I F U L ! ! !
You deserve to move to the front of the line with that mighty fine looking feast! I nominate you as the “poster boy” for a dry aged prime rib done to perfection!
Thank you for sharing, Doc!
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