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April 16, 2013 at 4:18 am #1593April 16, 2013 at 4:33 am #6905
Hey, 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! RonApril 16, 2013 at 4:48 am #6906
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.)
DocApril 16, 2013 at 4:59 am #6907
Thanks 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 #7002
Today is Mother’s Day and we decided to celebrate with a Prime Rib for Two.
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.
DocMay 13, 2013 at 6:40 am #7003
BEAUTIFUL, 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: RonMay 13, 2013 at 10:05 am #7004
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 BabcockMember
Man that looks tasty!May 20, 2013 at 4:41 am #7033
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 BabcockMember
Time for me to get another hunk agin’! Summer grilling and all…June 17, 2013 at 5:00 am #7104
Father’s Day 2013 – hope you all had a tasty Dry Bag steak/prime rib day!
Ready for the grill
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.
DocJune 17, 2013 at 5:16 am #7105
B 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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