First Dry aged Rib-Eye Roast ( pic heavy)

Discussion in 'Beef' started by dave from mesa, Feb 15, 2010.

  1. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    First anything on our MES.

    Wrapped Rib-eye in cheese cloth last Sat. Ready to put in the refer.

    After 8 days aging, changing cheese cloth every 2 days.

    After trimming all the ugly stuff off the meat.

    Rubbed with EVOO, kosher salt and garlic pepper. Wrapped it in plastic wrap and set in refer for 6 hrs.

    Figured 45 min per pound, at 225, times 7 pounds = 5 1/4 hrs. Put it on at 11:45 figuring to take it off at about 5:30-6:00. At 2:30 the temp was 118.
    Holly crap this is going to be done WAY early. Let it go till 3:30 and the temp was 135, more than I wanted. It still felt like it was not cooked but 3 temp gauges read within 1 degree of another. The outside didn't really have any bark on it.

    Put it under foil in the oven and till 5:30 then turned the oven to 500 and let it cook for 15 min. When we took it out the outside had a nice bark on it and it come out med rare.

    Got to be one of the luckiest guys around that this worked out.
    Hope you enjoy the Q-View.
  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    That is a fine looking piece of meat. It won't need smoke for it to be great.
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks perfect to me.[​IMG]
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Fantastic hunka beef Dave!! Nice job.[​IMG]
  5. chefrob

    chefrob Master of the Pit OTBS Member

    nice rib.........
  6. slim

    slim Meat Mopper

    DAmn....i gotta do that
  7. john3198

    john3198 Smoking Fanatic

    Looks good, Dave. I'm curious. Did you tell much of a difference in taste from the dry aging?
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That looks delicious Dave...[​IMG]
  9. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Can't really tell as this is the first time I smoked a rib-eye roast. I have done this to steaks that I grilled and it seemed to make a diff.
    Since GOOD steak houses dry age there's I can 't see where it's a bad thing.
  10. jak757

    jak757 Smoking Fanatic Group Lead

    Outstanding Qview Dave! That is one fine roast you cooked. I am absolutely going to be doing one like this. Think I'll do the dry age as well -- like you said, good steak houses do....

    Cooked to perfection in my book!

  11. Got 3 thumbs up from here (even my wife gave a thumbs up on that)
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Awesome looking chunk of meat, Dave! Looks like it came out perfect.
  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks great well done
  14. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Thanks guys.
    It did come out great even tho I was real worried up till I cut it.
    Everyone that ate it said it was a success.
  15. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    [​IMG]great looking hunk of beef.
  16. ismoke

    ismoke Meat Mopper

    Looks good! Points to you!
  17. bottomline

    bottomline Smoke Blower

    Looks great. That's just the way I like mine.
  18. thunderdome

    thunderdome Master of the Pit

    [​IMG]That looks like it turned out great
  19. bbally

    bbally Master of the Pit OTBS Member

    From a food safety aspect don't do this at home.

    First dry aging in your home reefer does nothing. You will dehydrate the meat a little, but the microbiology was all killed in the gas pack packer. So unless this piece was purchased directly from a butcher that ages it will not contain the bacteria and enzyme action as the inert gas is designed to kill it all.

    If you do get it from a butcher that kills and cuts.. you need to know the kill date, the temperature of the storage and days until the day you purchased it. But you reefer won't hold the humidity correctly so you will again be wasting your time and risking your purchase to putrification.

    It is a great look roasting, and it looks to be cooked to perfection. But it is a perfect meat by nature. It does not need messed with at all.

    I smoke them all the time.. very nice product.
  20. pike

    pike Meat Mopper

    i was thinking that too, was the meat kept in the fridge during the drying phase, was any curing agent used?

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