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
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!