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Author Topic: Prime rib prep question??  (Read 3031 times)

Offline tjthebest

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Re: Prime rib prep question??
« Reply #75 on: December 27, 2017, 10:28:48 AM »
Prime rib with the Sous-Vide. about 7 hours at 135 and then a quick sear on the BBQ.
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Re: Prime rib prep question??
« Reply #76 on: December 27, 2017, 10:51:55 AM »
The only pic I took.
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Re: Prime rib prep question??
« Reply #77 on: December 27, 2017, 09:40:40 PM »
How’d it turn out?
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Re: Prime rib prep question??
« Reply #78 on: December 28, 2017, 06:08:58 AM »
How’d it turn out?
@trophyhunt
It was very good, I've been doing ribs for about 10+ years now for Christmas and this was one of the better ones.  I was a bit nervous doing the dry age thing for the first time, but I'll do it again for sure.  Might get a 5 lber here soon and try a dry age for 2 weeks and see how that goes.  I know there are a bunch of recipes for prime rib, but my olive oil, seasoning, rosemary and kosher salt paste really works well for us.  I pulled it at 120 and let sit for 20 minutes, should have let it sit for at least 30 or longer, the juices were coming out too much. But the fat, OH MY GOD, the fat would melt in your mouth and the flavor off it was insane!!
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Offline pianoman9701

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Re: Prime rib prep question??
« Reply #79 on: December 28, 2017, 06:20:28 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
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Re: Prime rib prep question??
« Reply #80 on: December 28, 2017, 07:04:47 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?
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Offline pianoman9701

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Re: Prime rib prep question??
« Reply #81 on: December 28, 2017, 07:28:24 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?

I have customers who dry-age beef for 6 months. They end up trimming off about half the meat before preparing. If you have a dedicated space for dry-aging, two weeks should be no problem. The problems arrive with cross contamination when drying is done in a refrigerator along with all the other foods. This will occur either the meat drips on something else or something drips on the meat and people get sick. Also, I'm not sure you want to dry cure with the fat cap on. I'll have to ask one of my chefs. I suspect the fat would become rancid and hurt the flavor. However, I'm not sure about this.
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Re: Prime rib prep question??
« Reply #82 on: December 28, 2017, 09:18:07 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?

I have customers who dry-age beef for 6 months. They end up trimming off about half the meat before preparing. If you have a dedicated space for dry-aging, two weeks should be no problem. The problems arrive with cross contamination when drying is done in a refrigerator along with all the other foods. This will occur either the meat drips on something else or something drips on the meat and people get sick. Also, I'm not sure you want to dry cure with the fat cap on. I'll have to ask one of my chefs. I suspect the fat would become rancid and hurt the flavor. However, I'm not sure about this.

You want the cap on. My chef friend only does it with cap on.?
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Offline pianoman9701

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Re: Prime rib prep question??
« Reply #83 on: December 28, 2017, 09:38:36 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
Would you think 2 weeks drying time in a fridge wrapped in cheese cloth is too long, or how long can it go?

I have customers who dry-age beef for 6 months. They end up trimming off about half the meat before preparing. If you have a dedicated space for dry-aging, two weeks should be no problem. The problems arrive with cross contamination when drying is done in a refrigerator along with all the other foods. This will occur either the meat drips on something else or something drips on the meat and people get sick. Also, I'm not sure you want to dry cure with the fat cap on. I'll have to ask one of my chefs. I suspect the fat would become rancid and hurt the flavor. However, I'm not sure about this.

You want the cap on. My chef friend only does it with cap on.?
good to know
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Offline pianoman9701

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Re: Prime rib prep question??
« Reply #84 on: December 28, 2017, 10:05:44 AM »
I just asked the question of one of my chefs and he confirmed: leave on the fat and bones. It'll reduce the amount of meat to be trimmed off after aging and won't hurt the flavor.  :tup:
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Re: Prime rib prep question??
« Reply #85 on: December 28, 2017, 11:01:51 AM »
 :tup:
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Offline Caseyd

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Re: Prime rib prep question??
« Reply #86 on: December 28, 2017, 11:27:53 AM »
Pre removal of crust

Offline DoubleJ

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Re: Prime rib prep question??
« Reply #87 on: December 28, 2017, 11:38:01 AM »
The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.

I'm sticking with the old trend.  I like hot meat and resting it 10 minutes is a long enough wait for me.  I'll just use bread and potatoes to sop up the run off
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