45 Day Prime RibX2

Hey Ron,

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.)

Doc

Today is Mother’s Day and we decided to celebrate with a Prime Rib for Two.

Freshly opened.

Unwrapped

On rack

Finished product

Split

Eatin’ Time!

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.

Doc

Ron,
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.
Doc

Rob,
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.
Doc

Father’s Day 2013 – hope you all had a tasty Dry Bag steak/prime rib day!

Ready for the grill

Finished

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.

Doc