Author Topic: 60-day Umai Dry-aged Choice bone-in Rib Roast  (Read 1904 times)

SconnieQ

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60-day Umai Dry-aged Choice bone-in Rib Roast
« on: December 30, 2017, 12:55:26 PM »
Started a 60 day dry-aged bone-in Choice Black Angus whole prime rib roast yesterday in an Umai bag. Bones covered with parchment paper to prevent punctures. $6.77 per pound at Pick N Save. I'll let you know how it is end of February. Not sure if I will smoke or roast. Maybe both since it is about 19 pounds, I could make 2 good size roasts. I'm hoping for an intense beefy/mushroomy flavor, with maybe a hint of cheese. We shall see. This is a really large piece of meat with the bone-in, so I think it should handle the 60 days just fine. FYI I used the largest Umai bag (Short Loin/Brisket 16x28in).
« Last Edit: January 26, 2018, 12:07:35 AM by SconnieQ »
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TX Gent

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #1 on: December 30, 2017, 01:11:26 PM »
I'll be following your results and looking forward to the results. If your not preparing for a large gathering could cut in half and smoke one and roast other to establish taste profiles. All the best and good luck....
John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek

SconnieQ

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #2 on: December 30, 2017, 01:15:45 PM »
I'll be following your results and looking forward to the results. If your not preparing for a large gathering could cut in half and smoke one and roast other to establish taste profiles. All the best and good luck....

That's what I was thinking, roast 1/2, smoke 1/2. I haven't gone as long as 60 days yet, so I definitely want to roast, so I can better judge the flavor of the aging, without the additional smoke flavor.
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SconnieQ

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #3 on: January 26, 2018, 12:06:50 AM »
28 days in.
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NDKoze

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #4 on: January 26, 2018, 03:49:42 AM »
Looking good!

I am looking forward to hearing how this goes.
Gregg - Fargo, ND
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barelfly

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #5 on: January 26, 2018, 04:12:05 AM »
Thanks for sharing Kari. Your photos from previous as well as the advice you have given are great! thanks and cant wait to hear what you think of the additional time aging.
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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #6 on: January 26, 2018, 12:37:07 PM »
Looking good! Time flies ... fly's or well 28 and counting!
John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek

DivotMaker

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #7 on: January 26, 2018, 08:15:28 PM »
That's a big prime rib! 
Tony from NW Arkansas
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SconnieQ

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #8 on: February 12, 2018, 12:06:23 AM »
45 days in. Looks almost identical to the 28 day pictures. The top of the roast is pretty much all fat, so I took a picture of the side, which has a mix of meat and fat, so you can see the color of the meat as compared to the fat. Changes are more subtle between 28 and 45 days, with the meat getting darker, and roast getting a bit more firm. Not as much evaporation going on at this point with the well established crust.
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barelfly

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #9 on: February 12, 2018, 01:05:17 AM »
Looks great Kari!
Jeremy in Rio Rancho, NM
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old sarge

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #10 on: February 12, 2018, 02:03:14 AM »
Kari, that  rib roast is looking real nice.  If you decide to smoke part and roast part, here is a lengthy video (enjoyable) that you might like to watch.

http://www.pbs.org/video/cooking-concert-julia-child-and-jacques-pepin-create-classic-holiday-meal/
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SconnieQ

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #11 on: February 12, 2018, 03:56:12 AM »
Kari, that  rib roast is looking real nice.  If you decide to smoke part and roast part, here is a lengthy video (enjoyable) that you might like to watch.

http://www.pbs.org/video/cooking-concert-julia-child-and-jacques-pepin-create-classic-holiday-meal/

I thought I had seen just about every Jacques and Julia, but I hadn't seen that one yet. It was a good reminder to make yorkshire pudding to go with my prime rib.
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old sarge

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #12 on: February 12, 2018, 06:39:34 PM »
Glad you enjoyed it Kari.  The first time I watched it I thought for sure the glass cups  for the Yorkshire pudding would crack after being heated.  I have always enjoyed watching those two work together.  There is another under the cooking in concert where they do a turkey. Always enjoyable.  Good luck on your roast!
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SconnieQ

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #13 on: February 12, 2018, 06:46:15 PM »
Glad you enjoyed it Kari.  The first time I watched it I thought for sure the glass cups  for the Yorkshire pudding would crack after being heated.  I have always enjoyed watching those two work together.  There is another under the cooking in concert where they do a turkey. Always enjoyable.  Good luck on your roast!

I actually own a popover pan, and make them quite often. Sometimes also using the pyrex custard cups, or small stoneware ramekins. I'll look for the turkey video. I've seen the one they did on public television, but not the "in concert" one.
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DivotMaker

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Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« Reply #14 on: February 12, 2018, 07:44:01 PM »
Looking pretty crusty!  My patience would be wearing pretty darn thin by now... ???
Tony from NW Arkansas
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