64-Day Dry-Aged, 18-hour Sous Vide, Carne Crosta Seared Prime Rib + Sushi Bonus!

[MisterChrister]

I put this 4 bone grassfed Hereford prime rib into an Umai bag back in October and cooked it for Christmas. No before pics, but here she is after a 64 day age.

Trimmed, trussed, and hit with a little kosher and herbs de provence. Then into my redneck sous vide for about 18 hours.

Outta the hot tub, gently patted dry, then painted with rendered beef kidney fat. Applied more herbs de provence and Oakridge Carne Crosta, then a quick sear in a screamin hot old Griswold whilst butter basting.

Served with creamy horseradish sauce, au jus made from the SV bag liquids, deglazed pan goodness, and my 48 hour beef neck/shank stock. Sautéed some green things and red onions in bacon grease, and cheesy company taters too. Washed down with a local Scotch Ale (him) and cabernet (her) This didn't suck!

BONUS New Year's Eve sushi plate!

 

[greenmountainsmoke]

EGAD, is that for real? W-O-W.

 

[Jrogers84]

everything looks freeking amazing! On a side note, what kinda pan is that?

 

[TedW]

Man - am I impressed.

Love the dry-agin' slow-cookin'

 

[MisterChrister]

everything looks freeking amazing! On a side not, what kinda pan is that?

The pan is a big ole #12 Griswold cast iron skillet. In case you meant the redneck sous vide setup, that's a large electric turkey roaster hooked into a Inkbird temp controller. Works great for $35!

 

[Clay-b-que]

That looks phenominal! WOW!!! Did you make the sushi too?

 

[Jrogers84]

The pan is a big ole #12 Griswold cast iron skillet. In case you meant the redneck sous vide setup, that's a large electric turkey roaster hooked into a Inkbird temp controller. Works great for $35!

Oh no, I meant the griswold When I see someone post one that size without the Lodge assist I have to ask! I use both a large and small logo for users. Damn fine pans!

 

[Randy3269]

Well done sir. Sushi looks great also!!

 

[MisterChrister]

That looks phenominal! WOW!!! Did you make the sushi too?

Yessir! Raw sushi grade tuna and salmon, barely cooked then chilled Gulf shrimp, and Cali/Boston rolls for the faint of heart. Finally found an easy to make Eel/Kabayaki sauce that I like, too!

ETA - Here's the Kabayaki I used per PM request. Basically a tweaked recipe from AllRecipes.

1/2 cup each soy sauce, white sugar, & mirin. Combine with a whisk in a pan, and reduce almost halfway over medium heat on stove top, whisking often. Keep an eye out, it'll foam up and boil over, even on medium/low heat, so remove from heat and continue whisking as needed. When it's almost syrupy, remove from heat and whisk in a few drops of fish sauce to taste (optional). Sauce will thicken as it cools. Mine got too thick to squeeze out of the condiment bottle after sitting in the frig, so I thinned it out a bit with a little ponzu sauce, using a chopstick inside the bottle. That was fun!

 

[cowgirl]

Awesome, Chris!! Love the sushi too. Well done Sir!

 

[MisterChrister]

Awesome, Chris!! Love the sushi too. Well done Sir!

Thanks J! I credit/blame you for pushing me over the Umai cliff! Glad ya did!

 

[Gore]

Gorgeous! :hungry:

 

[cowgirl]

Thanks J! I credit/blame you for pushing me over the Umai cliff! Glad ya did!

lol It's been a chain reaction. ssv3 Sako pushed me, I pushed you. :mrgreen:
Really looks tasty Chris!! :thumb:

 

[BecknCO]

That is absolutely phenomenal

 

[MisterChrister]

Gorgeous! :hungry:

I thought we agreed that you would only call me that in person or on the phone!

 

[Norm]

Wow Chris I'm speechless... and that is almost unheard of!

 

[MisterChrister]

Wow Chris I'm speechless... and that is almost unheard of!

Thanks ya Babbling Farker!

 

[LDawg]

Looks great !!

 

[Cat797]

Jesus H.........You sir, have just won the internet today!!! :eusa_clap:eusa_clap:eusa_clap

Well done!

 

[Jrogers84]

Thank for the recipe!