Aged Prime rib

First I would like to thank all the list members for your help on my aged Prime Standing Rib Roast aged 40 days. Special thanks to Mr. T, cal, dls, Pags, and of course Russ. I have to say that there was some anxious time and some sleepless nights for me on this project. Danger zone concerns, outcome concerns etc. But all is well that ended very well and I could not have done this without the forum.

My roast started at 7.61 pounds 3 bone, small end, prime standing rib roast from Hobe meats in Phoenix, AZ. After aging 39 days it weighed 6.4 pounds. A loss of 1.21 pounds, 16%. Christmas eve, I removed the bones and trimmed. I removed about a ¼ inch on both open ends and some gray areas on the fat cap. There was a small area between the bones and the meat that had a funky smell and I removed all that area. The raw roast smelled great after that. The weight was 3.8 pounds, 50% from the start. Lightly salted and wrapped in plastic and back in the fridge.

Christmas morning I let it rest for 1.5 hours to get to room temperature. (BTW there is a NY strip steak in some of the pictures.) On the smoker with 4oz. Cherry wood and 2 rosemary sprigs. I smoked it for about 2 hours and an internal temp of 100*. I removed it from the smoker and wrapped in foil for about an hour. On a very hot grill. I let it flare about 15 minutes, flipping, turning and moving around the grill to an internal temp of 125. Tented with foil and rested 20 minutes. This created a great crust. No additional spices at all.

The roast was absolutely delicious. All juicy, and tender almost falling apart. The crust was incredible. I wish I had better money shot pictures but everyone was too excited, I did my best.

I would defiantly do this again. I think I would probably get a boneless choice roast next time. The finish weight brought the cost to almost $40 a pound, delicious but pricey. The bones may have had an affect during the aging process but since they were removed prior to cooking I think kind of a waste.

ready to trim.

Off come the ribs. They had been cut and retied back on

Remove 1/4 inch from both ends

finished trimming

Wood box

In the smoker with a NY steak on the right side

Done smoking. Not too pretty at this point.

Hot!!! Grill to 125*

Finished

Money shot 1

Money shot 2. The heart of the roast. my piece Man'O' Man. You gotta try this. Thanks everyone!

RangerDF - The roast looks great, and I'm glad it turned out well for you. Money Shot 2 is a beauty. Congrats.

quote:

Originally posted by RangerDF:

The roast was absolutely delicious. All juicy, and tender almost falling apart.

I would defiantly do this again.

Nuff said.
Mr.T

Looks tasty and juicy. Love the money shot.