Page 16 of 16 FirstFirst ... 6141516
Results 451 to 454 of 454

Thread: The Prime Rib (and other beef) Thread

  1. #451
    Somewhat Idahoan Drunk Tank's Avatar
    Join Date
    Apr 2009
    Location
    Central California
    Posts
    2,540

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    DT you should post the after pics you shared on Instagram. Phenomenal results.
    Here are a couple. It turned out great.
    Attached Images Attached Images
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

  2. #452

    Default

    That looks fantastic. Nice crust.
    "What are you prepared to do?" - Jimmy Malone

    "What choice?" - Abe Petrovsky

  3. #453
    Trump-hating snowflake Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    44,399

    Default

    Quote Originally Posted by cowboy View Post
    At least 10 days in the fridge. Boneless beef will keep for 45-60 days from slaughter, and most beef hits the grocery store within 10 days of slaughter.
    I am taking your word on this. Purchased a boneless p-rib roast (beautifully marbled) on 12/16. Sitting in the garage fridge.

    Man, I love cooking prime rib for christmas.

    PS: Nice of you to respond to our favorite bot. Bestellen is the best.
    "Socialism is not bad IMHO" - byu71
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.

  4. #454

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    I am taking your word on this. Purchased a boneless p-rib roast (beautifully marbled) on 12/16. Sitting in the garage fridge.

    Man, I love cooking prime rib for christmas.

    PS: Nice of you to respond to our favorite bot. Bestellen is the best.
    Well, it was a good question, so I thought the information would be useful.

    You will be happy with the results. Do not worry if it has an off smell when you unwrap it. It is unlikely with only ten days aging, but after 40 days or so, wet aged beef will begin to smell. The smell dissipates after 30 minutes or so after unpackaging, and it is actually at this point that the beef is most tender. The problem is that it is also within a couple of weeks of going bad clear through, so it's best not to try pushing it to this point. Some restaurants are starting to dry-age beef for crazy long periods, like 4-6 months. They can do that because the beef will form a rind when it's not in a package. Still, it affects the flavor, and I'm not a fan of dry aging over 30-45 days.

    "Outlined against a blue, gray
    October sky the Four Horsemen rode again"
    Grantland Rice, 1924

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •