5 day dry aged smoked prime rib for Christmas dinner. With Lots of Q view.

Discussion in 'Beef' started by mdboatbum, Dec 25, 2013.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Got a little 3.5 pound rib roast last week and figured it'd be nice for Christmas dinner. Let it dry age in the fridge for about 5 days then smoked it over apple and pecan till it hit 124˚. Smoker temp was right around 360˚ the whole time. I won't say it was the best prime rib I've ever had, but it was in the top 2 or 3. :)

    I'd planned to do low and slow at around 200˚ until it hit 110˚, then let it rest and blast it in a 500˚ oven, but time wasn't on my side today so I just went with moderately hot and fast. Wasn't paying attention to the clock, but I'd guess it too a little over 2 hours.

    Nicely marbled.

    Only dry aged for 5 days, but it lost a good bit of moisture and intensified the color and flavor.

    Made a paste of rosemary, garlic, olive oil, Worcestershire sauce, salt, pepper and a little bit of brown mustard.

    On the Mini

    Not a bad crust.

    Nice mid rare, a little more done in the outer ring but I'm happy with that.

    Plated with Yorkshire pudding, scalloped potatoes and bacon and Gorgonzola Brussels sprouts.

    Thanks for looking and a Merry Christmas!
    Last edited: Dec 25, 2013
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks really great, did you smoke those sprouts also? Yorkshire pudding too, wow.

    I know, my invite is in the mail right?

    Beautiful food, congrats!

    And Merry Christmas
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Foam! The sprouts were just blanched then sautéed in bacon grease. Then I added some crumbled Gorgonzola and a shot of sherry and braised them a while. Sorry about that invite, need to talk to that mailman!!
    Last edited: Dec 26, 2013
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Might as well include the rest of the meal.

    First was seafood chowder. Not the same meal, but had it for lunch. Wild caught Gulf shrimp and  Maine lobster tails, along with clams, a little bacon and some vegetation in seafood broth and cream. Was quite tasty. We were supposed to have it Christmas eve, but ran late at Church so skipped dinner and saved it for Christmas day.

    Didn't get any pics of the final soup. This is the shells simmering for stock. I LOVE making shellfish stock as it's so much quicker than chicken or beef.

    And here's my wife's chocolate cheesecake. All homemade, and UNFREAKINBELIEVABLY GOOD.

    That is all.
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know I was told something new about shells fish stock this year. Folks here I suppose because maybe the seafood is so fresh never make a seafood stock. I asked about the small pink dot that settled in the bottom of the pot after the simmer and was correct in assuming that it was protein (the connective tissue I believe he called it). I have always gotten it, no matter what I put shrimp in, it always foams and forms this pink stuff (protein).

    I was told I was simmering too hard and if I would relax my heat and keep below a boil I would not get the dreaded pink and instead it would enhance the strength of the stock's flavor. I was the first person I knew that ever made shellfish stock and I did it and an experiment for shrimp maque choix.  I have started to try in twice now and still don't know because its just auto to make it fast so I can use it in the pot that the shrimp are going into. LOL... its hard to break habits.

    I am having my morning coffee right now, and a slice of that cheese cake would be really nice.

    Once long ago a butcher in West Texas that had been forced to add a lobster tank made me a good deal on some lobster and I made a lobster gumbo. Of course I brought him some, and he allowed we about to make that and sell it at the deli. LOL I know why its expensive, that some rich sweet meat.

    Oh and I called the Postal Inspector General, I am getting a new Mailman!

    Oh yeah, I forgot to say how out standing that looks! Besides a great meal you have a great eye with your camera.
    Last edited: Dec 26, 2013
  6. OK, now your photos and the cut of meat even and the whole thing, well it's just BEAUTIFUL!!!

    What a meal!!! How fantastic to see!!!!!!! Happy wrap up of 2013!!!!!!!!! Make today delicious! (You already did)!!!!!!!!!!!! So fabulous!!!!!!

    Cheers! - Leah
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Leah! Just trying to keep up with your awesome seafood photos and meals!
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Well, sir. As usual, your smoke efforts look stunning. I would wrestle my mother in law for some of that chowder and beef. However, I have to admit, it was your wife's cheesecake that really caught my eye!

    Your Christmas meal looks incredible.

  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Disco! The cheesecake really was the star of the show. It was AWESOME!!
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wow that looks great very nice, question on the 5 day prime rib do you just set it in fridge unwrapped, and do you trim at all when the five days are up? Thanks will have to give this a try
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking meal Md! That roast is perfect!!!! Last night my inlaws hosted us and did a really nice sirloin roast. I had to assist a bit at the end. IT was at 135, and they were thinking of taking it to 150!!!!!! Got those roast out and foiled! My wife informed me this morning that I offered to smoke a rib roast next year if they'd pick it up, my father inlaw pours string drinks, cause I didn't remember that! Guess I'm stuck now!
    Last edited: Dec 26, 2013
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    You just made me fall out of my chair Dirtsailor2003

    "String drinks"   LOL I think you are still a little pickled LOL - Stay with the blue and silver yum yums

    Good one DS you made my day
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I wrapped it in paper towels. I salted it the second day to coax some moisture out. I believe if you go much longer than 5 days, you need to trim some of the leathery bits off, but mine had just darkened a good bit so I didn't trim..I call it dry aging, but really it was just leaving it in the bottom back of the fridge. I don't have the fancy setups some of the people here do.
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks I will give it a try, they had them on sale this last week but money was already spent, we will see what they do over New Years.
  16. Man that looks good :drool Im jealous of the all the seafood thats readily available to you guys up north.
  17. Looks so delicious. I'm new to smoking. Can you go into a little detail on what Dry Aging entails?????
  18. thoseguys26

    thoseguys26 Master of the Pit

    I love the fresh garlic rub on your roast and the pics were great but I'm sure didn't do it any justice compared to taste. The chowder sounded rediculous as well... Your lady sure look like she stole the show with the cheese cake!!!!!

    Merry Christmas!
  19. dave17a

    dave17a Smoking Fanatic

    I've heard of this for brsket but for 2 weeks for tenderness. They called it wet aging though. Competition stuff.
  20. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I think wet aging is leaving it in the cryovac so the enzymes break down the fibers. This was really just to let a little of the moisture out and intensify the flavor.

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