Re:bone in rib roast

I just opened a lovely Angus bone-in primal. I cut the “Prime” rib as a roast, and started cutting the “chuck eyes” into bone-in steaks. The bones were so big, I was ending up with three-inch thick monsters, so I cut away the bone, and cut the rest into more reasonable 1.5″ thick “Delmonicos.”

The bones DID prevent a “skin tight” seal, but it was no biggie. I aged it about 30 days, and it came out fine.

I WAS beginning to get bored with Prime Rib because of the mild (ranging on bland) flavor, but after 30 days in the bags both the roast and the steaks were extraordinary.

I still tend toward strips (for our health, since we now end up eating steaks 2-3 times per week.) I can cut them a little smaller.