Success!!!!! Thanks for all your help. Although the photos file size was well below 150kb, the actual size (in pixels) was too large. Here’s the original post with the photos.
Nothing is more aesthetically appealing and delicious than a dry aged cowboy ribeye. There hasn’t been much chatter on the forum about dry aging bone-in ribeyes so I decided to give it a try and share my experience.
I bought a 17 lb choice bone-in rib roast at Meijer for $4.79/lb. This is an incredible price. Most places either don’t carry the bone-in variety or charge $7.99/lb or more.
I decided to use a subprimal bag. I realize that the subprimal bag is designed for cuts of meat up to 13lbs but I figured that most of the weight was bone. More importantly, it was the largest size bag I had on hand. I also used a cut up straw taped together to keep the snorkel open.
Just enough room.
Failure!!!!! After several attempts, I could not get a seal. I have no doubt this was a result of using a bag that was too small. So I asked myself, should I give it another go using a new subprimal bag, knowing that the same thing is likely to happen, or have prime rib for dinner. Needless to say I was disappointed. Then along came my lovely wife to the rescue. She had some larger bags wrapped up underneath the Christmas tree and suggested that I open the gift early. Awesome!!! So here goes with the large bag.
Success!!!! Excellent seal with no air pockets what so ever. The bag had excellent contact, even along the bones. But I wasn’t out of the woods yet. I still had to transfer the roast to my downstairs fridge without inadvertently breaking the seal or tearing the bag with one of the bones. I gently placed the meat, bone side down, in the fridge. The seal held beautifully. It’s now resting comfortably just above the Powerade.
I’m planning on aging this one somewhere between 5-8 weeks. I’ll keep everyone posted on how things turn out. If there is a moral to the story thus far, make sure you use a big enough bag.
Attachments:
