Prime rib prep question??

[tjthebest]

Prime rib with the Sous-Vide. about 7 hours at 135 and then a quick sear on the BBQ.

[trophyhunt]

The only pic I took.

[Timberstalker]

How’d it turn out?
@trophyhunt

[trophyhunt]

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!!

[pianoman9701]

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.

[trophyhunt]

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?

[pianoman9701]

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.

[Boss .300 winmag]

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.?

[pianoman9701]

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

[pianoman9701]

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. 

[trophyhunt]

 

[Caseyd]

Pre removal of crust

[DoubleJ]

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

[DaveMonti]

Well, over the weekend I cooked my rib rack from the portion of the prime rib roast that I cut into steaks.  I got a roast at Safeway that was 15 lbs or so, used about 5 lbs for a Christmas rib roast (Sous Vide and crusted in the oven, perfect!) and cut the remainder into thick prime rib steaks.

I had 6 meaty ribs that I seasoned and cooked at 150 with the sous vide for about 30 hours.  I had read that beef ribs take 48 hours at 143 degrees, so I upped the temp a bit for the shorter duration.  I have to say they were not very good.  There were a lot of bits of cartilage and connective tissue that had not yet softened, so eating was pretty unpleasant.  The flavor of the meat was pretty good, but they were very oily after cooking in their own fat for so long.  I am sure I can do better, but next time I get beef ribs, I think I'll go with a low and slow roast as I have that method down pretty well. 

If anyone is going to sous vide your beef ribs, give it the full 48 hours! 

Dave