Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.

UMAi aged Rib Roast

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GusRobin:
Last month I bought a 6 lb rib roast. Put it in a UMAi bag and in the fridge for about 36 days. Took it out yesterday and the weight was 5.1 lbs. Here it is as pulled out and with the bag removed.






Trimmed the dark dried part off




Decided to cut it into ribeyes instead of a roast



Made some onion, mushroom gravy for the steaks. Some scalloped potatoes and salad. Unfortunately we got into eating before I remembered to take a picture of it plated. Here is a pic of it half eaten. Not a very good pic but its all I have.



The steaks were very good. I'll have to buy and age some more when they go on sale again. The gravy I made from scratch and it was excellent.

 

IR2dum:
GR, those dry aged steaks look really good. I tried dry aging once and it didn't go quite as good as yours. I'll probably never live that one down.

Lines:
I have never tried aging like that, but it sounds good. Thanks Gus!

Ka Honu:

--- Quote from: IR2dum on January 17, 2021, 01:16:03 AM ---I'll probably never live that one down.

--- End quote ---

At least not as long as I have a single breath left in my "younger than you" body.

IR2dum:

--- Quote from: Ka Honu on January 17, 2021, 11:06:17 AM ---
--- Quote from: IR2dum on January 17, 2021, 01:16:03 AM ---I'll probably never live that one down.

--- End quote ---

At least not as long as I have a single breath left in my "younger than you" body.

--- End quote ---

That was a couple of years ago but I'm just now able to laugh about it. That was a very good experiment that went terribly wrong. At least nobody died.

And, Turtle, I have always admired your 3 day "younger than me" body.

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