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1st dry aged rib roast with fat cap


just4fn
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That’s starting to look really nice. I’m doing my first Umai dry age on a 25 pound bone-in untrimmed rib roast. Mine is about 2 weeks behind yours so I’m following your progress with interest. 

 

Here are are some pics of my roast on day 1:

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Quote: That’s starting to look really nice. I’m doing my first Umai dry age on a 25 pound bone-in untrimmed rib roast. Mine is about 2 weeks behind yours so I’m following your progress with interest. 

 

How many days are you going for?

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I put one in for Christmas on the 18th, so I guess I'm going 37 days.  45 was my target because thats what I hear is the sweet spot.  but Costco was out our prime rib when I went the week before.  Doing a prime rib with middlke 3 ish bones and cutting steaks with the rest.  Last time I tried this a made only steaks and went 42 days.  Very happy with that result.

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On 12/5/2021 at 1:11 PM, just4fn said:

Quote: That’s starting to look really nice. I’m doing my first Umai dry age on a 25 pound bone-in untrimmed rib roast. Mine is about 2 weeks behind yours so I’m following your progress with interest. 

 

How many days are you going for?

I’m going to trim it on Day 39 (Dec 30). I’ll cut a roast out of it, salt it overnight and put a garlic/herb crust on for a New Year’s Eve treat. Rotisserie is the plan. I’m feeding about 16-20 so I may have a few steaks left over. 

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On 12/7/2021 at 7:14 PM, just4fn said:

I'm now at 30 days,  going for 40

 

Day 1

 

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Day 30

 

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Looking fantastic. Curious what your starting and day 30 weights are - for clarity I mean the prime rib :)

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On 12/11/2021 at 6:51 AM, ExTexOk said:

Looking fantastic. Curious what your starting and day 30 weights are - for clarity I mean the prime rib :)

I'm curious also but I don't have a scale that goes that high.  I'm cutting it up tomorrow at day 35.  

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  • 3 weeks later...

Hey guys....I pulled my prime rib out at 37 days and trimmed it last night. I SPG’d it and wrapped it in plastic wrap. Cooking it for New Year’s Eve tomorrow for friends and family. Only dilemma is whether I’m going to oven roast it or rotisserie on the gas grill with some hickory smoke pouches. It’s going to be minus 18 Celsius here on New Year’s Eve. 

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