oh the anticipation!!!

[Ron Pratt]

Having now aged 5 sub-primals I’m getting my freezer stocked with some great meals to come. For instance I’m thawing this 1.75 pound boneless prime rib for tomorrow night’s supper. Besides the obvious marbling this one came from a primal aged 35 days. Anticipation is good, but sitting down to eat this will be a delight!

[Anonymous]

Me too, I have this piece of rib eye……19 days so far, wanna try it so bad

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[Ron Pratt]

Be patient, grasshopper! :laugh: :laugh: :laugh:

[Ron Pratt]

The anticipation was worth it!

Just to recap…I started with this 1.75 pound prime rib that was a part of a sub-primal that I aged for 35 days.

After 1 hour and 10 minutes in a 100+° hot tub I hit it with coarse kosher salt plus rubbed it with a homemade concoction that we love. Obviously by the color you can see it has dry mustard as one of the ingredients.

I chose a reverse sear method roasting it indirect at 330° for about 35 minutes until it reached and internal temp of 129°. At that point I removed it and foiled it while getting my Big Green Egg up to a RIP roaring 700°. I seared it for 30 seconds per each of the 4 sides. That produced this result.

Then came the time to slice it open. I was quite pleased to find this:

Here was one piece plated and covered with my own recipe of au jus, which I will post under the recipe section here later.

I’m here to tell you that was as delicious of a prime rib as I’ve ever had. Even my petite wife finished most of hers!

[Anonymous]

Man, does that look tasty. It reminds me of the cuts we get at our favorite Brazilian BBQ restaurant Gaucho. Thanks RRP, now Im hungry

[Anonymous]

Ok, I think I might have a problem. I took my piece of rib eye out to have a look at it gently, and noticed there is a spot, fairly big, that didnt make a very good bond with the surface (Im thinking maybe 1/4 of the whole piece. Now everywhere its making a good bond, the meat has darkened nicely, by where it didnt, it still looks redish like when I first put it in the fridge, now what do I do at this point. Do I open it, and see what kind of smell I get, or consider it toast, or leave it alone……..HELP

[Ron Pratt]

kinder wrote:

quote :

Ok, I think I might have a problem. I took my piece of rib eye out to have a look at it gently, and noticed there is a spot, fairly big, that didnt make a very good bond with the surface (Im thinking maybe 1/4 of the whole piece. Now everywhere its making a good bond, the meat has darkened nicely, by where it didnt, it still looks redish like when I first put it in the fridge, now what do I do at this point. Do I open it, and see what kind of smell I get, or consider it toast, or leave it alone……..HELP

Personally I don’t think you have a problem. You are aging a boneless rib eye – right? That side where the bones were cut out has peaks and valleys. The bag will easily adhere to the peaks, but even with a tight vacuum as the meat shrinks the bag is not stretched into the valleys.

Here are pictures of my 5 sub-primals at the end of their respective aging periods. If you look close you will see spots of not so dark meat which still had some red cast to them.

35 day NY:

45 day rib eye:

35 day rib eye:

28 day rib eye:

21 day NY:

[Anonymous]

Ok thanks RRP, it seams this system is very forgiving. I have company coming in about a week, I will take it out then, and have a go at this baby. Im gonna save a piece withe the dark dried meat on it and have a taste…..maybe I will like it as much as you do. The wife always gets grossed out when I eat a crispy piece of fat, but what tastes better than that on a warm summer night.

[Anonymous]

Well I decided to take the meat out of the fridge today and have a boo. Unfortunately I found after cutting off the dark parts, that the meat had partially froze at some point. I had to keep it on the top shelf of the fridge, and after looking, I noticed that the bottom of the freezer in that fridge was covered with frost, so after making sure the temp as always around 36, I guess it got too cold. But on the brighter side, so bad smell, and we are about to give some steaks a try, Im hoping it might have gotten some age before it froze, ill let ya know. ill be good at this one day………..so lookout!!!!

[Ron Pratt]

that was using the little bar refrig – right? Sounds like it must get a lot colder than 36° to have frozen the meat. Did you have a recording thermometer keeping an “eye” on it? Here’s an earlier thread about such a unit. Personally I bought one to get a feel for the consistency of my refrig for a while.
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/59-a-tool-i-use-in-my-drybag-refrigeration-process

I’m sincerely sorry your first attempt went wrong. In the future could you transfer other food items to the bar frig for cold storage while your sub-primal took up residency in your main refrig? More and more I’m sold on the virtues of a refrig that in fact gets opened and closed daily. As for temp fluctuations you don’t worry about your milk or eggs so why worry about aging a piece of beef sealed in a DrybagSteak bag?

[Anonymous]

Funny, I had a little digital temp gauge in the bottom of the fridge, and it was always around 36, but because of the shape of the inside of the fridge I had to keep it on the top shelf, and on the bottom of the freezer there was frost, so I think because it was close to that, it froze. But the steaks weren’t ruined, they smelled fine and were pretty tasty, however I can’t say how much age if any they got before it froze, but I am going to move some things from the big fridge to the bar fridge to make more room for my new piece, thanks for your help guys.

[Anonymous]

Heres some pics

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[Anonymous]

Can anybody tell me how to post more than one pic in the same message, or delete a post.

[Ron Pratt]

Assuming you are using PhotoBucket just post your pictures in the text of your post – forget that little box underneath! Works for me which I assume you know having already seen my threads. I have deleted that blank post for you.

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