Whole bone-in Ribeye 5.99/lb time to dry age

[TraumaSlave]

:livid: Wife tried to take advantage of the sale in Knoxville. They didn't have the sale.

 

[BamaProud]

Two weeks:

Its lost 1 lb 7.25oz or 12.2% of its original weight.

It still feels pliable on the surface, no "crust" or overly dry bits. No sign of mold. I don't think I'll have a problem making it 3 weeks.

 

[WTM]

looks good so far.

 

[RUGER]

I can't wait for the results of this one.

 

[DaveB]

I'm slobbering a few seconds after I open this thread.

 

[BamaProud]

3 weeks:

Still no sign of mold or any crusty/dried out bits that concern me. Its lost 1 lb 11.75 ounces or 14.6% of its original weight.

Thinking about sides to go with it. Any suggestions?

 

[mike243]

Hasselback potatoes arty:

 

[mike243]

http://www.thekitchn.com/how-to-make-ha ... chn-199763
lots of ways to jaz them up

 

[bloodtrailing]

One tip baking soda does not absorb moisture.


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[DaveB]

Me. I can eat a little red meat. I will be quiet and not disturb the table.

I think some of the Lemon Wine since the strawberry is not ready and the other vintages are probably gone.

My Dad used to tell me to eat green vegetables with Beef. I don't know why and never asked. Spinach salad. Maybe some grilled asparagus. No lima's, no corn.

 

[BamaProud]

Me. I can eat a little red meat. I will be quiet and not disturb the table.

I think some of the Lemon Wine since the strawberry is not ready and the other vintages are probably gone.

My Dad used to tell me to eat green vegetables with Beef. I don't know why and never asked. Spinach salad. Maybe some grilled asparagus. No lima's, no corn.

Oh I have plenty of options to drink. Lemon Wine, Apple Cider, Apple-Cranberry Cider, Heffeweizen, Red Ale, Oatmeal Stout, Wheat Pale Ale, Orange Heffeweizen, Lemon Brandy, Brown Ale, Blackberry wine, ...I'm probably leaving out a few. I'd estimate about 350 bottles of various Beers, Ciders and Wines. Pretty sure I still have a few bottles of Strawberry wine left from 2 years ago. :super:

I like the Grilled Asparagus suggestion.

 

[Bucket]

If you like horseradish with red meat, try the dipping sauce recipe in this YouTube video. It begins at the 7:00 mark. We make it with all our steak and prime rib now.
https://youtu.be/N6lYRWYsmQc

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[WTM]

3 weeks:

Still no sign of mold or any crusty/dried out bits that concern me. Its lost 1 lb 11.75 ounces or 14.6% of its original weight.

Thinking about sides to go with it. Any suggestions?

looks normal to me, the outside "crust" should be like beef jerky. trim it and cook it, lol.

 

[TAFKAP]

Shock some asparagus, then grill it.

Make hollandaise

Rub hollandaise all over your face

 

[BamaProud]

Going with a Sage Au Jus with Roasted garlic mashed potatoes, roasted asparagus and carrots with yeast rolls.

Also going to make a Béarnaise sauce just because.

 

[BamaProud]

Slightly disappointed with my time management. Everything else was done way too early before the meat. I used Alton Brown's guidance despite thinking it wouldn't be long enough. We didn't eat until 9 pm. Anyway it turned out great and there are plenty of leftovers.

 

[RUGER]

Looks great man.

So was it better than normal enough to warrent all the time aging it?

 

[WTM]

looks like you forwent the trimming step. you got bigger balls than i, lol.

 

[BamaProud]

Looks great man.

So was it better than normal enough to warrent all the time aging it?

Oh yea. Aging makes it more flavorful by concentrating the remaining moisture(it lost 16% of its original weight) as well as more tender as the very beginning phases of decomposition begin to break down the meat.

 

[RUGER]

Awesome.
I admire the dedication and skill that stuff like that takes.

I am gonna try it myself one day, if I ever get the facilities to do it.