85 Day wine soaked dry aged rib roast
Posted: Sun May 20, 2018 9:39 pm
Dry aged a rib roast for 85 days. I was supposed to use bourbon but I used a bottle of Cabernet. Thought I was following my buds process but substituted wine. Don’t trust your memory after 65.
But it was outstanding. Can definitely pick up the wine flavor and it added value to a select rib roast.
Went with a five bone roast for this dry age - fits well in one half of the drawer in our island drawer fridge.
Wrapped and soaked for a few hours, basting occasionally. After trimming, I realized the middle steaks were close to 2” (thickness determined by width of the bones)- a little thick for us. So I removed the bones and cut the steaks in half ending up with 8 steaks. We tried the end pieces this evening - yummy. Bet the middle steaks will be mo betta.
Bonus: Roasted all the trimmings and bones in the oven along with a couple onions, garlic and celery for a rich beef stock.
But it was outstanding. Can definitely pick up the wine flavor and it added value to a select rib roast.
Went with a five bone roast for this dry age - fits well in one half of the drawer in our island drawer fridge.
Wrapped and soaked for a few hours, basting occasionally. After trimming, I realized the middle steaks were close to 2” (thickness determined by width of the bones)- a little thick for us. So I removed the bones and cut the steaks in half ending up with 8 steaks. We tried the end pieces this evening - yummy. Bet the middle steaks will be mo betta.
Bonus: Roasted all the trimmings and bones in the oven along with a couple onions, garlic and celery for a rich beef stock.
