I got a 13 or so # prime grade ribeye roast the weekend after Thanksgiving and stuck it uncovered in the fridge on a rack on a wooden cutting board.
Christmas Eve I took it out.
and trimmed it up. Basically I cut off anything that didn't look like food.
I cut quite a bit off - I trimmed the fat cap more aggressively than I have in the past based on what I'd seen Gore do - makes more sense for a good crust. The roast ended up at 10.6#
I rubbed with 50/50 by weight Malden Sea Salt and cracked black pepper. I ran out of cracked black, was too lazy to crack more, so I threw a little coarse ground in to get where it needed to be. Cooked at 200 to 120 IT and I ended up not searing this one - I was totally planning to, and when I pulled it out of the...um...oven :redface:...(wife: aren't you going to smoke it? me: you said you didn't like it smoked. wife: oh. I did? me (in head) I'll be smoking this farker every year from now on).
Anyway, I pulled it out of the oven and one glance told me not to fark with this anymore - it was where I wanted it to be. So I took a blurry pic.
We certainly appreciated it. I'm sold on 50/50 by weight sea salt and cracked black. It will be a long time until I try something else methinks. In fact, I may start rubbing everything like this. So simple and so good.
I got fat drippings I wanna fry some taters in, but with dry aging there are no juices to make au jus with. I had beef base on hand, made some broth, hit it with dry sherry and some other stuff to make a jus. Served with horsey. People made what I assume to be their sexy face when they ate it.
My butcher said I should set it on some salt blocks when aging next time, or put some salt in a pan under it, so I'm gonna do that next year. Can't wait!
Fantastic thread, Gore. :clap2: