I fixed a 10lb bone-in prime rib for Christmas dinner and bought another one at the same time for my first dry aged beef adventure. I used an UMAi Dry bag to package and dry age the rib roast (the same stuff I talked about in my salami post). From what I’ve read, you don’t really see a flavor improvement until 30 days while 45-day aging usually wins the taste tests and 60-day aging tends to be for those especially fond of the particular flavors dry aging imparts. My pre-Christmas purchase and Superbowl weekend made for a perfect 45-day project.
10lb bone-in rib roast from Jamison Meats (19-Dec-2013)
The bones are covered with wet paper towel to keep the edges from cutting through the bag. The bag is vac sealed and the material bonds to the surface of the meat, both protecting and allowing moisture to escape.
Bagged roast ready to dry age (19-Dec-2013)
Superbowl weekend is here. The Colts gave it a go but didn’t quite make it. Good triumphed over evil when Peyton and the Broncos sent Brady and the Patriots to Omaha for the off season. With all being right in the football world, I went downstairs and got my aged prime rib out for prep day.
45-day aged rib roast – noticeably darker – ready for the reveal
I weighed the roast out of curiosity. The 10lb roast had turned into an 8.25lb dry-aged roast. All the flavor but less water hopefully translates into really intense flavor! I’m excited already!
Out of the bag
Paper towels removed from the bone edges
Close up of the dry surface of the meat
To get this ready to eat, I trimmed the hard, dry surface off to reveal the aged meat beneath.
Deep, dark red meat beneath the hard, dry brown exterior
Beautiful!!! All trimmed and ready to season
I measured the trim, too. Almost exactly 1lb of trim – jerky treats for Jack and Razz – left me with a 7.25lb roast.
Ready to season
I bought a Groupon not too long ago for Spice Merchants in the Village at Winona Lake. Among other things, I bought a bag of butcher’s blend seasoning and a bag of Montreal steak seasoning. Without those, I probably would have used McCormick’s Montreal Steak Seasoning. I mixed 2 tablespoons of butcher’s blend and 1 tablespoon of Montreal steak seasoning together with 1/2 tablespoon of extra salt. I rubbed the whole roast with that blend and put it in the refrigerator for a day of rest and reflection (ok… maybe the roast won’t reflect on much but it sounded profound).
Rubbed with the salt and spice blend
Rib rack side down ready to rest and roast!
Next up… Rest at room temperature for an hour while the oven pre-heats to 450° F. Roast for 15 minutes at 450° F and the lower the temperature to 250° F for about 2 hours. Let it rest for about 15-20 minutes while the au jus, sautéed mushrooms, mashed potatoes and peas are finished. Carve table side (ok… so that’s not so much a big deal when the kitchen and dining room are right next to each other, but it sounds fancy and this is my story) right off the rack of ribs and serve with horseradish and wee bit o’ truffle butter to melt into the meat. Hmmm… I better go have a look in the wine cabinet and pick out a bottle…
Part II will be the roasting, carving and plating pictures to complete the adventure. Stay tuned!
The dry bags worked very well with the salami and rib roast as both were raw. I don’t think they are really necessary for the ham due to the heavy smoking.
About the only difference is the fact that the open air piece is still smooth where the dry bag piece has a wrinkled appearance from the bag bonding to the meat before drying and shrinking.
The first of four sections sliced – beautiful color
The taste test slice
4 end pieces and 4 center pieces
