45 day Dry aged Rib Roast


 
russ olin

russ olin

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We started this big bad boy before Christmas. It was dry aged 45 days.
I had it up at my dads in his fridge.

Cut it for steaks, roast & ribs

this chunk was cut for steaks & ribs tonight

Steaks, ribs $ roast

Ribs have been on for about 3.5 hours along with some B sprouts

We double wrapped in paper for the last hour. Ribs are ready


Ribs were guud. Could taste the dry age taste.
For Super Bowl we'll be spinning the roast.
Thanks for looking,
 
That's a manly hunk of beef you got there Russ, that had to be outstanding. Here a slab of beef like that would cost as much as a new pickup.:p
 
Manly is correct, ribs/steaks look really guud Russ, but I can't wait to see that dry aged rib roast spinning on Super Bowl Sunday.
 
These photos are a sight to behold Russ. That's an absolutely gorgeous piece of meat. Your Dad must have had a lot of room in his fridge!
 
Rich, no trucks were involved with the roast. Just got a real good buy on it around Christmas. Couldn't pass it up.
Cliff, my dads fridge is basically empty most of the time since he lives alone now. It gave him something more to do keeping track of the temps.
 
Wow! 45 days, that some serious aged beef -nicely cooked! Looking forward to seeing your Super Bowl roast
 
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