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13lb, 60-day dry-aged rib roast I cooked this weekend
Posted on 2/18/19 at 2:49 pm
Posted on 2/18/19 at 2:49 pm
Thought the F&D board would appreciate this more than most. A good friend's bachelor party was this past weekend and I bought a whole dry-aged rib roast which I subsequently cut into 9 steaks for dinner Saturday night.
Whole, 60-day dry-aged, untrimmed rib roast (13.73lb pre-trimmed weight):
Right at 11lb after the butcher trimmed off the blackest parts. They wouldn't sell it to me without some trimming:
I deboned the roast and cut into 9 steaks. I then prepared them using sous vide @ 130F and then seared them on the grill. This is post sous vide while they dry out and come down to room temp(ish):
The one random different looking steak is for a Jewish guy who had to buy from a kosher butcher, so he didn't have the dry aged, but I cooked his the same.
And this is all 11lbs after a quick sear on a 700F grill. Normally I'd do cast iron for the sear, but this large of a quantity and I didn't want to go through all that. They were stupid good.
Sorry no fork shot, they were a perfect Medium rare though and it was the highlight of the weekend for most.
Whole, 60-day dry-aged, untrimmed rib roast (13.73lb pre-trimmed weight):
Right at 11lb after the butcher trimmed off the blackest parts. They wouldn't sell it to me without some trimming:
I deboned the roast and cut into 9 steaks. I then prepared them using sous vide @ 130F and then seared them on the grill. This is post sous vide while they dry out and come down to room temp(ish):
The one random different looking steak is for a Jewish guy who had to buy from a kosher butcher, so he didn't have the dry aged, but I cooked his the same.
And this is all 11lbs after a quick sear on a 700F grill. Normally I'd do cast iron for the sear, but this large of a quantity and I didn't want to go through all that. They were stupid good.
Sorry no fork shot, they were a perfect Medium rare though and it was the highlight of the weekend for most.
This post was edited on 2/18/19 at 2:57 pm
10
Posted on 2/18/19 at 2:57 pm to The Last Coco
Pretty sure I'm the only guy on the planet that doesn't appreciate the taste of dry aged beef.
Looks great BTW.
Looks great BTW.
Posted on 2/18/19 at 2:59 pm to The Last Coco
Why debone them? It's a bachelor party and you missed the opportunity to caveman and gnaw that bone.
Posted on 2/18/19 at 3:01 pm to jbgleason
quote:
Why debone them?
Weren't enough ribs for the number of steaks I needed and didn't have a saw to cut through the bones otherwise. I didn't want to debone them, was a function of necessity. Oh, and the meat between the bones would've been extremely difficult to remove the crusty part.
Posted on 2/18/19 at 3:02 pm to The Last Coco
quote:
I deboned the roast
NVM read the above.
This post was edited on 2/18/19 at 3:04 pm
Posted on 2/18/19 at 3:06 pm to The Last Coco
They look good. I'm glad we got your feet in shoes unlike CAD who gives you his nekkid feet and toes.
Posted on 2/18/19 at 3:06 pm to The Last Coco
Looks like you did a fine job!!
Posted on 2/18/19 at 3:15 pm to Aubie Spr96
quote:
Pretty sure I'm the only guy on the planet that doesn't appreciate the taste of dry aged beef.
I am right there with you
Posted on 2/18/19 at 3:26 pm to The Last Coco
you fagot.... i have one at 30 days right now and was going to make a post like this.
oohh wait, you bought it aged..... im doing it myself. I win.
oohh wait, you bought it aged..... im doing it myself. I win.
This post was edited on 2/18/19 at 3:28 pm
Posted on 2/18/19 at 3:34 pm to The Last Coco
Nice job - what was the grade of beef?
Posted on 2/18/19 at 3:46 pm to The Last Coco
It's better to to dry age the roast as a whole rather than cut it and dry age the individual steaks. Just saying. But nice effort.
Posted on 2/18/19 at 3:51 pm to Tiger Ryno
quote:
It's better to to dry age the roast as a whole
That's what happened here. I bought the whole roast already dry-aged, then I trimmed it, deboned it, and cut it into steaks.
Posted on 2/18/19 at 3:59 pm to The Last Coco
Ok then, well that puts a whole new paint job on things.
Posted on 2/18/19 at 4:57 pm to The Last Coco
There is no way you posted the right pic for after the sous vide right?
Posted on 2/18/19 at 5:01 pm to lostNkansas
quote:
Nice job - what was the grade of beef?
not sure but id bet their jaws got a workout
Posted on 2/18/19 at 5:37 pm to GynoSandberg
It was CAB, so choice plus. Very tender. The photos dont show off the marbling.
And that is definitely the post sous vide picture. Not sure what you think looks odd? Right when it comes out of the bag the meat is grayer, but if you pat it dry and let it cool for a sec it reddens up.
And that is definitely the post sous vide picture. Not sure what you think looks odd? Right when it comes out of the bag the meat is grayer, but if you pat it dry and let it cool for a sec it reddens up.
Posted on 2/19/19 at 9:25 am to The Last Coco
Looks better than this shite
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