The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › 45 day aged prime rib meal on the horizon › Re:45 day aged prime rib meal on the horizon
December 17, 2012 at 9:24 pm
#6483
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!