aged beef success

Well it came out of the fridge looking just like its supposed to with surprisingly little to cut off. I buttered and stuck it in a 500 oven for 15 min,then turned it back to 325. I was shooting to pull it out when internal temp hit 120. Lost track and left it a few extra minutes,was 128 when i finally pulled it out. I was kinda bummed. Let it rest fo 15 min,then startd carving. Man, i'd put that meat up there with any prime rib i've ever had. It turned out super delicious,the aging had really intensified the "beefy" flavor. I'm sure it'd make a vegan gag for sure.
T o bad i didnt get it out of the oven sooner.I would liked them a little more rare.
TIP to self and others;once temp thermometer hits 115 start checking every couple minutes,cooking time seems to fly.

J

glad to hear it worked out for you. What did you do to dry age it?

Snidely,

Check out this thread: Dry Aged Beef

Sorry. I read that thread but didn't realize you settled on a recipe. I thought the thread was still going back and forth over whether it was a good idea or not to do it.

How are you feeling this morning?

I follwed this recipe and stuck to it for most part.https://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
As for dry aging the meat,Got it home from market,patted dry with paper towels,wrapped it in cheesecloth(3layers) and stuck in back bottom shelf of extra fridge. After day and half,changed cheesecloth and back in fridge. Let it sit for total of 9 days. Took it out sunday morning to get it to room temp(interesting side note here,I own at least a hundred cookbooks and have read them all,watch cooking shows all the time as well,and I've NEVER EVER heard of letting meat get to room temp before cooking it,especially throwing cold meat on a grill.Have to change the way i've been grilling all my life.). I threw the roast into a hot oven and adjused temp accordingly.

Was close to best i've ever tasted, and i'm my own worst critic when it comes to cooking.
Local grocery has standing rib roasts on sale still. Think i might run up and do it again,this time aging for 28 days. We'll see.

J<feeling great this morning

I am glad it worked well for you. Nothing better than good aged beef. FYI all the newer grills say get the meat out of the fridge and let rest about 2 hours before cooking. Most folks just don't read the instructions LOL.

I think it is all the food safety police making people think they will get food poisoning if the meat even gets near room temp.

Glad it worked out so well John.

Thanks for the final update.


Rick

J, quite a few times I've seen and read for a meat to come up to room temp. Don't try it with poultry as those pesky bacteria just love it and we can't have happy microbes now can we?

Glad you had success with the dry age in the fridge. Did the dry age with cheesecloth....no more....just put it on a rack, atop a pan, in the back of the fridge. Always bring beef to room temp b/4 griliing or roasting. My family likes rare, internal temp 120...pull the roast out, cover with foil and rest for at least 20 minutes. Seriously, you need to check out the Paula Deen recipe for a standing rib roast...no butter needed! I swear by this recipe, and my family and friends love it.