Prime rib on sale

Ingles has Prime Rib for $6.99 a lb.
 
random said:
Picked up ours this weekend. They had a 20-lb, offered to "chop some off", said I'd do that at home :)

Wrapped in cheesecloth for a stay in the bottom of the fridge - 20 days dry-aging:
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We put ours in a dorm fridge and keep it around 37 degrees. I also stick a battery operated fan in there to help move air and dry the meat out better. I find between 18-24 days to be the right time frame depending on the size of the roast. I don't wrap mine any more. Just leave it in there naked.
 
Miss Lily said:
Aldi has rib roasts on sale $6.99/lb this week.

I age mine covered with blue cheese, wrapped in cheesecloth, 7 days. Then make a lovely sauce with the cheese, cream and minced shallot.
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You should try the fish sauce method for a quick infusion of Umami. Gives the steak an age funkiness.
 
Primer rib was still on sale all this week. I just bought another 8 lb chunk for $5.99 a lb. That brings me to 24 lbs in the freezer right now. Im still cutting it up into 2.5 to 3 inch chunks and vacuum seal for me to use thruout the year. Think Im going to buy another one before the year is done and then I will be set till next December when it goes on sale again..Ive got three grand kids Im raising, I cant afford a steak dinner for all during the year. $5.99 prime rib gives us a treat everyother month and gives us a break from Chicken and more chicken..
 
Looks like the stores in my part of the world have started round 2 of their sales, made my first run last night to Harris Teeter and bought 4 roasts, priced from $5.99 to $6.99 lb. Cooking a couple tomorrow for my family then again on Sunday for the wife's family. Lowes Foods has them at $5.97 lb so I'll probably try theirs next and follow Lager's lead and begin stocking the freezer.
 
Just bought another 6 lb chunk at Food Lion for $5.97 a lb.. Think Im done now with 30 lbs in the freezer, well maybe not yet ? Sure do like this stuff cooked on the wood grill outside.
 
Just picked up 34 pounds of Standing Rib from Lowe's food @ $5.97
12# (7rib) for Christmas, 6# (4rib) for NYE party and the rest will get vacuum bagged.
 
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wvsig said:
Costco prime beef is the way to go. It is not as cheap as Food Lion and other vendors but the overall quality of the meat is stellar. The marbling is superior. That said I have made some killer roast from Ingles in town at $5.99 a pound. The key is to salt the meat 48 hrs prior to cooking and reverse sear it. Have you ever tried to use fish sauce to help "age" your beef? There was a cool test by Serious Eats a few years ago testing different ways to home age beef. The fish sauce IIRC was one of the best ways to get that umami bomb that makes aged beef taste so good.

I had a American Wagyu filet in NYC earlier this month that was aged for 100 days by Snake River Farms. It was mind blowing.
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You, sir, know your stuff!

I agree...Costco prime is the way to go. Unfortunately, the price per pound is usually 2-3x higher than Choice. I mainly stick with Choice, as I am able to enjoy “prime rib” throughout the year.

Your advice on salting 48 hours in advance is golden. This makes all the difference. Lots of sources call this “dry brining”. I am a believer in reverse searing. Slowly bringing up the internal temp of the meat yields so much more desired temperature. Rather than the traditional way of searing with high heat first.

Excellent advice with using fish sauce! I am very familiar with using this. Our family uses this as a salt substitute.
 
So I bought a 9lb one last week and have had it aging in the fridge. Mom just went into the hospital this morning and will be in there through the weekend it looks like so we've canceled company etc.

Can I freeze it at the point it is at now, semi dried out? I'm trying to figure out what to do. I'd hate to cook it for 2 people.
 
You can freeze it now or let it age in the fridge for longer, up to 21+ days.
When it is time to cook, remove any green from the meat (perfectly natural process).
You are aging it which many restaurants do.
No harm will come to the meat.
 
larryh1108 said:
You can freeze it now or let it age in the fridge for longer, up to 21+ days.
When it is time to cook, remove any green from the meat (perfectly natural process).
You are aging it which many restaurants do.
No harm will come to the meat.
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Ok thanks! I'll let it go a bit longer then and see where we end up.
 
tod0987 said:
Ok thanks! I'll let it go a bit longer then and see where we end up.
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How long has it been in there?

We are cooking our two bones on New Years Eve. It has been in the mini fridge for 14 days.

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wvsig said:
How long has it been in there?

We are cooking our two bones on New Years Eve. It has been in the mini fridge for 14 days.
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Right at 9 days now. I think I bought it last Wed when they went on sale at Harris Teeter. Aldi was sold out from their sale the previous week. I wrapped it in cheese cloth though I think it is going to be hard to get off. We'll see.

When you take it out to cook, do you trim any of the dried meat off to get to new meat or just the green pieces and let it cook?
 
wvsig said:
How long has it been in there?

We are cooking our two bones on New Years Eve. It has been in the mini fridge for 14 days.

R8hV2sR.jpg
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I don't know about that ?? Please let us know what it looks like after a pic and what you thought of it after cooking please..
 
tod0987 said:
Right at 9 days now. I think I bought it last Wed when they went on sale at Harris Teeter. Aldi was sold out from their sale the previous week. I wrapped it in cheese cloth though I think it is going to be hard to get off. We'll see.

When you take it out to cook, do you trim any of the dried meat off to get to new meat or just the green pieces and let it cook?
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You can leave it up to 30 days. The longer it ages the more funky it gets. I had a piece of filet mignon that was aged 100 days. It had heavy blue cheese notes.
 
Lager said:
I don't know about that ?? Please let us know what it looks like after a pic and what you thought of it after cooking please..
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Dry Aged beef is aged anywhere from 10 to 100 days. You are dehydrating and aging. You trim off the meat that has turned. You really don’t loose much in terms of weight. You are chemically changing the meat and adding umami which some consider the 6th taste. his is a standard practice in the restaurant and meat packing industry. Most high end steak houses advertising “aged” beef are aging between 14-21 days. You can do it at home and it will add improve the texture and flavor of the meat.

At home 20 days is when you get real changes in texture and around 30 you get changes in flavor. I like 20-25 days. Longer it starts to get cheesy. I have done this for years.
 
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DCGallim said:
So mine was in the fridge for 12 days. I threw it on the smoker and got it to 125 degrees, then finished it in a 550 oven for a nice crust.
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Looks good do you salt yours before you cook it? We strip of the rotted meat and fat and then salt it with 1/2 teaspoon of Koshar salt for 24 hours before cooking. I love the reverse sear method!
 
Lager said:
I don't know about that ?? Please let us know what it looks like after a pic and what you thought of it after cooking please..
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It was very good. Not a lot of flavor change but the meat was very tender. It had good mouth feel and texture. It is worth doing. It works best if you can get the meat from butcher who has left the fat cap in tact. It allows you to cut more of it off and still have enough to get a nice edge. It also helps keep the spinals frome drying out.

Prior to cooking I salted it for 24 hours.

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After cooking before reverse sear.

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On the plate.

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