Dry Aged Prime Rib

This is one of the items for my Christmas Dinner.

The 2nd item was a 15# Rotisserie Turkey.

Rotisserie Turkey


The third item was 10#s of pork tenderloin, No pictures, because I got too busy trying to balance the cooking of all three items, plus all the veggies.

20# of ribs still cyrovac wrapped. I trimmed the fat down to about a ¼ in cap. Remove almost 2 #s of fat, Third picture is the rib all trimmed. I wrapped this in cheese cloth and let it aged in the frig for 5 days. (got this from a food network show.)

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Prior to putting the prime rib on the grill, I roasted about a ½ cup of chopped garlic with EVOO. I cut several small slits about ¼” deep the length of the prime rib. I rubbed the roasted garlic into the slits. I follow this with a coating of EVOO over the whole rib and applied a coating of dry rub. After about 15 min on the grill, the juice is starting to flow on the prime rib. When the beef is dry aged, the meat is no longer red, but a deep dark color. As the beef heats up, you can see it start to turn back red from the juice flowing to the surface.

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I found that the meat near the bone was not coming up to temp as fast as the meat on the outer edge. The bones were acting like an insulator, and preventing the heat from reaching the meat. To compensate for this, I stopped the rotisserie with the ribs facing the back rotisserie burner. I carefully left it in this stopped position for about 10-12 minutes to heat up the bones.
After about 2-1/2 hrs, the rib is about 120F at the center. I removed and tented the ribs and let it rest for 15-20 minutes.

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Final picture is a look at the meat about ½ way into the prime rib.

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When slicing, even the end cuts were very juicy as well at the outer edges.

You can see the wireless probe stuck into the meat and going out the bearing.
Link to close up of that set up here.

Link to probe setup

Wow that looks really good!

Ditto!

Awesome rib roast! I'm not real keen on the garlic, but you'd sure win my Patty over with it!

Looks so tender you could cut it with your fork! Bet you had the neighbors all salivating while smelling that delicious beef...

Mike

Hike - That looked great. I think it is really something I am going to have to try. As of late I have been trying to think of all the things that you can do on the rotisserie. Impressive!

Mike

One thing about roasting the garlic, is that it changes the taste of the garlic entirely.

Also the last two pictures shows how much juice was left in the steak. The next to last picture shows the rib after tenting for 20 minutes, and it resting on a SS tray with no liquid underneath. Even the first slice, which is medium well done, was very juicy when I was slicing it. The last picture shows how much juice is flowing out from the meat when slicing it up.

Looks so good! Love Prime Rib!