73 day aged prime rib roast

[Walt]

Been meaning to get to this ribeye dry ageing in the meat fridge for a couple of weeks. Intended to pull @ 60 days but overshot the target a bit @ 73. It started @ 7lbs & was 4lb 11oz when done with an additional 10 oz removed while shaveing the rhind. So....the remaining 4lb 1oz was rubbed with EVOO, salt, pepper, garlic powder & onion powder. It has been placed in the #2 @ 225 with a few oz of pecan chips & slivers.  I will pull @ 125 & reverse sear in oven @ 550 for 7 minutes.

This morning I made a horseradish cream sauce so it had time to sit in the fridge for awhile and improve. Basic sauce was not measured but consisted of mostly sour cream with a large spoonfull of Zatarain's horseradish, a good squirt of dijon mustard, a dash of white wine vinegar, salt & pepper.

I will update later with the results.

 

[BedouinBob]

Wow! Long time! Can't wait to see how it turns out.

 

[DivotMaker]

That's a LONG time, Walt!  Curious - I've always trimmed all of the blackened rind off.  Does that black exterior effect the taste?  Seems like it would, or maybe you just trim it off after cooking?

 

[Walt]

I was a bit concerned that 73 days might have been too much. It was hard as a rock but trimmed up without too much resistance with the assistance of a very sharp knife. The wife doesn't really like prime rib to begin with so I was doubly nervous. With so little moisture left in these aged steaks they really come to temperature quickly. In 2 hours it was done, 125 IT. Double wrapped & put in ice chest. A couple hours later it was time for dinner so put on the weber wide open for 5 minutes over the sear station. Trimmed it in thin slices & drizzled the horse raddish sauce on it. Really, really good. My wife says she would like it done again. There is the stamp of approval for me.

 

[Walt]

Tony, you get a better picture of the minimal rhind left when you look @ the individual slices. No need to trim any more than this for me. However, occasionally I get a piece with a little more chewy bark. I like it.

 

[DivotMaker]

Looks great, Walt!  Yeah, I was just wondering about the taste of the black rind, when cooked.  Seems like it would have an "off" taste, compared to a normal bark, so I didn't know.  Thanks!

 

[Walt]

No bad flavor but I trimmed a thin layer of the rhind off. Only the smaller nooks and crannies had no trim and that was minimal. The flavor is very beefy and was supriseingly moist. Maybe succlent would be the right word. Loved it.

 

[DivotMaker]

You're one of the most patient men I've ever known, Walt!   No way I could wait 2 1/2 months for a prime rib!

 

[DivotMaker]

8)

 

[DivotMaker]

Just playin', brother! ;D  I think the rib looks great!  I just thought of that because you're the one who always has the patience to push the envelope!

 

[Walt]

Shaved the leftovers thin on the slicer for sandwiches tomorrow.

When these jewels ripen its like your own private mini Christmas. I am not patient, I just like to seed my year with plenty of these mini Christmas's. Maybe I should just accept the patient comment.....

 

[DivotMaker]

Shaved the leftovers thin on the slicer for sandwiches tomorrow.
I am not patient, I just like to seed my year with plenty of these mini Christmas's.

Best comment EVER!  ;D

 

[BedouinBob]

Looks like it turned out great. Tender I assume? Just askin because it lost so unchanged moisture weight in the aging process. Maybe the big decider will be how the sandwiches turned out.

 

[Walt]

Yes, very tender.

 

[Walt]

Sandwiches & taco's were awesome. Sorry no photo's.