Dry aged standing rib roast help/opinions

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jokensmoken

Master of the Pit
Original poster
Dec 7, 2016
1,072
343
Whitmore Lake Michigan
Hey folks,
I'm dry aging a 7 bone untrimmed rib roast for my daughter's 35th BD/engagement party.
I aged a small 3 bone roast for 40 days and trimmed cut into steaks and grilled that was outstanding but I want this to be over the top.
So since then I've added smoking and sous vide to my skill set and don't know how to finish off this roast.
My options are to grill; which I'm familiar with, to smoke; which I've never done but am confident (following some of Bears step by step) I can pull off or sous vide the steaks or some combination there of...
I'm leaning towards cold smoking, then sous vide cooking then searing on a HOT grill.
Any opinions or advice would be greatly appreciated...
The party isn't till he end of September so I've got time to contemplate and experiment.
Thanks

Walt
 
Walt,

I've prime rib roasts many times the way you're considering with great results.

Typically, I let the roast dry age for around 45 days then trim and clean. From there, I smoke it at 150°F until the IT is 115°F-120°F. Once that's done, I cut the roast into 1 ½" steaks which I season and individually bag and seal. Then, it's sous vide at 125°F for 2-3 hours followed by a hot sear. Steaks that aren't served, if any, are frozen as they are in their sealed bags for future use. When that time comes around, the previously cooked frozen steaks are in the sous vide at the same temp and time as done initially. Simple, with great results every time.
 
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