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[yorkdude]

Yes I have made the biscuits twice, we love them. Ordered another bag and should be here Monday or Tuesday with the Pappys prime rib seasoning.
O.K. So tonight I took out the roast to photo and weigh, on the bottom were 3 spots that were about an 1" wide x 3-4" long, they had some moderately moist funk. I cut off about 1/8" and underneath was bright red and looked perfect.
It has lost 1.4 #'s so far.
Bentley need I worry about the "funk" based on the last pic. I took no more than necessary to clean it up. It truly was not deep at all, surface stuff only and it is sitting up 1/2" on stainless rack?

[Bentley]

So you have lost 16% in weight since start (is that with or without trim?).  I am going to assume you trimmed all the "Dry Aged" off the bottom? (did you weigh the bottom trim?)...  It looks fine to me.  You are at 21 days tomorrow?  I wonder if it would be good to stop there for your 1st foray, and you would have that data to start you off on your journey to see how many days of aging is your sweet spot?  Or are you gonna take it to the 30 days?

Only issue with that is, you need to either vac seal and trim day of, or trim and vac seal...or freeze...

Does the exposed meat feel tacky?  Hard to articulate the feel of Dry Aged Beef to someone until they have felt it.  To me, it just does not feel like un-aged beef!

[yorkdude]

Thanks Bentley, the bottom and only that on the spots were tacky, I would guess I cut off about 3-4 oz's but guessing here. I can easily vac seal and might feel a bit better about that at this point. Please tell me the drill and I will do it, sure don't want to throw away $100.00 and more importantly ruin a Christmas meal by trying to be " dumb proud".

To answer your last question.
Yes the exposed meat does feel tacky, not like stick to it but tacky.
The rest of it is as it looks, no moisture.

[Bentley]

It looks fine.  I am sure you can do 10 more days with no problem, just more loss and less meat.  But at this point, if you want to stop the process, about the only thing you can do is vac seal or freeze...If you have a vac sealer, my vote would be trim and vac seal.  21 day Dry Aged Beef, will be interested to see if you think it is worth it!

[yorkdude]

Couldn't hardly sleep after finding those spots. Out it came and trimmed and vac sealed. I know now what you mean by "tacky", it is a unique feel.
Just under 5#'s
Started at 8.49#'s(checked the tag I saved), trimmed off 2.03# this morning. Trimmed it is 4.91#.
It has lost 1.55#'s of moisture less the approximate 3-4 ozs I cut off last night.
If I did the math right it is now $20.73 per lb.
It appears that I won't have to trim anymore but I will check very closely to be certain.
The pics look more "butcher brown" than it is, can't seem to take a decent picture, there is a bit of it but not much, hence the additional trim disclaimer.
Bentley.........it's your turn to opine.

[Kristin Meredith]

To me that looks perfect!!  Your guests are in for a treat!!!

[yorkdude]

Thanks Kristin, I have wanted to do this for a long, long time. Thanks to Pelletfan and your brother I found the nerve. Dog gone I hope it pans out.
Biscuits and our ground pork sausage for breakfast tomorrow, found the Best biscuit mix ever. It's a secret though.

[Bentley]

I really would not worry about the stuff you cut off.
Glad that someone else understands my comment about feel.
You might be able to get Dry Aged at a Market for twice that price.
This is what USDA Grade?  if you say Choice, I am getting taken when I buy Choice here...

And finally, maybe it is just me, and I am sure that folks that understand physic laugh at this...but I swear this stuff cooks much faster then any other Beef I have cooked.

I know now what you mean by "tacky", it is a unique feel.
If I did the math right it is now $20.73 per lb.

[yorkdude]

I would have semi panicked regarding the feel had you not said anything, you were spot on.
It is choice from Dillons, AKA Kroger, Fred Meyer etc. based on geography. I did look at several but landed on this one.
The heck of it is it was $8.00 a# on Friday night but I couldn't pull the trigger till I asked for info. Dang, that's 25%. Oh well.
Super excited and darn sure some cooking questions will surface in the coming days.

[Bentley]

I will throw a suggestion out now for you to think about, I only did it on the last Rib Roast I did so I do not have a lot of data, but I suggest you think about trussing it.  I believe it helps the cut to keep its shape as it cooks, and that in turn helps with even cooking...and mine was boneless, so this video is of a bone on, but same idea...

How to tie a Prime Rib by Gary Neil

[yorkdude]

So tomorrow's the day to give this a go.
Bentley I will gladly truss it but not sure it is going to help? I have never cooked one this short, I DO not want to overcook it. It looks awesome and maybe has a "richer" smell? Might be my imagination though.
I like my meat rare, this one especially as I want to taste it.
Heck of it is we are going to our Son in laws and Daughters house. He has a DB but I have only used his a few times.
Oh wise one, please opine.
We can always count on the biscuits though, tried them as the "cheddar drop" oh mercy, yummay!

[Bentley]

I have completely change my views on cooking Roasts do to Members of this site educating me and showing me results with their cooks and learning more of the science of how meat cooks by my friends in Australia.

This is some conjecture on my part, but it appears the closer to the finished temperature you can cook the meat, the more even the muscle will cook and the tender/juicier it will be.  Now, we cannot cook a Roast at 135°, so I think we need to be in that 200-225° range.  I am also advised by some, to sear/brown the meat 1st as if done in the end it can put tension on the meat fibers and lessen the quality of the meat.

I do not think the GMG will be an issue.  Whether you buy into the sear/brown 1st is on you. I am not doing beef this year, 1st time in a couple of decades so I unfortunately offer you theory!  I think very sound theory. 

I think you said 4.9lbs?  I think I would go 225° with very accurate probe in dead center of roast, and plan 4 hours.  I am told that a great benefit to this low cooking is holding in a pit for an hour or so with no harm.  The DB can be set at 170° if it gets done early...I am also told cooked at these low temperatures, a rest is not needed as the muscle fibers do not need to relax...

I wish I could be more helpful...and with the size of this 1st one, I would not worry about trussing it if you have not done it yet!

Just know it is going to be one fine meal!

You really do need to know what the GMG is running at grate temperature though...As well as IT and you said Rare...125°, not 135°!

[Bar-B-Lew]

I can't wait to see the final results.

[Bentley]

Not sure this is helpful, contradictory, or just gets into overload mode...15lb USDA Choice 28 Day Wet Aged Rib Roast...Cooked at 325° for about 3 hours and pulled at 115° IT...Cut after about 10 minute rest...

[yorkdude]

I can't wait to see the final results.

I promise I will share photos either way but you would think I am in the delivery room waiting for my 1st child.
It is 26 degrees here and I might be sweating.
Bentley I am going to truss it and come up with more questions. Hope like heck you understand. Smoking garlic and onions for the blue cheese, mushroom onion dip- sauce etc.
Thanks to rsisson.