ExTexOk Posted December 5, 2021 Share Posted December 5, 2021 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: Quote Link to comment Share on other sites More sharing options...
ExTexOk Posted December 5, 2021 Share Posted December 5, 2021 A.O. 1 Quote Link to comment Share on other sites More sharing options...
A.O. Posted December 5, 2021 Share Posted December 5, 2021 Oh man, that looks pretty good from the get go! Quote Link to comment Share on other sites More sharing options...
just4fn Posted December 5, 2021 Author Share Posted December 5, 2021 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? Quote Link to comment Share on other sites More sharing options...
HoserJoe Posted December 7, 2021 Share Posted December 7, 2021 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. Quote Link to comment Share on other sites More sharing options...
just4fn Posted December 8, 2021 Author Share Posted December 8, 2021 I'm now at 30 days, going for 40 Day 1 Day 30 TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
ExTexOk Posted December 11, 2021 Share Posted December 11, 2021 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. Quote Link to comment Share on other sites More sharing options...
ExTexOk Posted December 11, 2021 Share Posted December 11, 2021 On 12/7/2021 at 7:14 PM, just4fn said: I'm now at 30 days, going for 40 Day 1 Day 30 Looking fantastic. Curious what your starting and day 30 weights are - for clarity I mean the prime rib Quote Link to comment Share on other sites More sharing options...
just4fn Posted December 11, 2021 Author Share Posted December 11, 2021 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. Quote Link to comment Share on other sites More sharing options...
just4fn Posted December 13, 2021 Author Share Posted December 13, 2021 So I took out the roast and completed my journey at 35 days. It came out fantastic. Nice deep red color, meat was dense and very flavorful. Here are some pictures: TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
just4fn Posted December 13, 2021 Author Share Posted December 13, 2021 Cooked 2 35 day dry aged rib eye steaks. They were fantastic. TKOBBQ, A.O., Boater and 3 others 6 Quote Link to comment Share on other sites More sharing options...
len440 Posted December 13, 2021 Share Posted December 13, 2021 Just4fun I hate you. You don't know how hungry you have made me. Those are fantastic looking. Cooked to perfection. lnarngr 1 Quote Link to comment Share on other sites More sharing options...
ExTexOk Posted December 30, 2021 Share Posted December 30, 2021 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. JeffieBoy, just4fn, lnarngr and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
just4fn Posted December 31, 2021 Author Share Posted December 31, 2021 I'm sure it will taste awesome because it looks awesome. Quote Link to comment Share on other sites More sharing options...
lnarngr Posted December 31, 2021 Share Posted December 31, 2021 12 hours ago, just4fn said: I'm sure it will taste awesome because looks awesome. YEP! Quote Link to comment Share on other sites More sharing options...
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