Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Who's making prime rib for xmas ?

Too damn bad you live on the left coast. I'd like to cook and party with you!!

Mike

Don't age a tenderloin. No advantage to it.
Clean a wire rack with hot water and clorox, rinse. Put a few clean paper towels on a platter set the rack over and then rinse and dry the rib roast and place on the rack.
Done.
28 days later trim the leather and reserve for the dogs.
If you get a chance watch the "good eats" show on rib roasts. Only exception being you want to buy an un trimmed choice grade WITH chine on and fat cap on.

This may be the one you suggest. Very interesting. He uses flower pot in the oven. I think the BGE guys would have a real advantage here.

Dry Aged Standng Rib Roast With Sage Au Jus

You ever make it to the central valley, just give me notice.
I'm betting you, Dave, and I could kill some grill and our livers!

The thing is, that by December I have an empty extra fridge. I clean the entire thing with water and bleach...so sanitize would be a better description.
I don't put anything in it but the roast.
The problem most folks are going to run into is finding a primal cut with chine and cap. If you start with a trimmed roast after aging and trimming your going to be cutting off some of the best parts of the beef. You need the chine and cap to protect the edible portions, follow?
Furthermore most folks don't have an entire spare fridge.
I don't cook mine in the oven. I actually own a Ronco rotisserie.... Set it and? FORGET IT!!!
amazing machine, just wish it were larger.
After the age I trim and remove all bones and the tail. I can't fit a bone in roast inside the oven. I cook to 110 internal and pick up about 10 degrees residual during the resting. Anyone that eats overdone, guests, will have the end a to enjoy.
I paid for it...I'm not burning the thing up.
The 5 bone sitting now ran about 80 bucks and will feed 9-10 people.

ONLY complaints on the Ronco was the size and the the tabs on the door that seemed to brake so easy. Absolutely the best ten pound turkey maker ever made.

We had one of the early models that was "set and forget" with no temp control. It was a good little cooker, and was second to none for pork loins and as you said turkey. The little guy threw craps about two years ago. Wonder if they still make them??

Mike