That makes sense. It's got a very roast beef/prime rib interior. I want to eat that soooo bad right now.

IBD: Hell yeah!

BDV: Damn, that looks great. I love a smoked steak.

Sandra: I have no idea what to do with the ball and socket, but damn, that cote de boeuf might be the best Euro steak we've seen ITT!

boney: PICS!

I suggest making an aspic from the bones.

Make sure you have the correct quantities of jelly and filling though. You don't want to have the wrong aspic ratio.

I'll get my coat.

Yeah I thought so, it's better than the other butcher I was a reg at. Would that qualify as prime over in the US?

Better do it justice! I put it in the freeze for now but when I get round to it I'm thinking sear first, then roast for about 30 min at 375F or whatever, then rest for 10-15 or so? it weighs about 2 lb i guess?

I know folks will say reverse sear it so I could try that?

I ended up searing then braising both those giant bones with onions, carrots, salt and pepper and just water. It took a long time for the meat to fall apart, (about 3 1/2 hours) but it was great, and the collagen broke down amazing, ate that with salt and mustard. Next time I get bones like these I'm gonna try Szechuan style beef tendon that I get every week at the Chinese near work and is the single best thing I've ever eaten.

Also made a dauphinoise using the slicing blade in a food processor. Not sure why anyone slices them by hand or mandolin, it was a revelation, chopped a whole bag of potatoes super thin in like 1 minute

Sorry for not posting yesterday, I was super hungover. Uploaded a couple pictures while getting the Sunday grind started.

Had an additional 25 dollars off the roast. Makes me regret only buying one lol.



The box it's in is called "The SteakAger." It's exactly what it sounds and looks like, a box you put meat in to dry age inside of your fridge without cross contamination (and with humidity control and a fan.) For 250 dollars, it's an OK buy, not exactly made out of the best materials, but I do feel like you can make a bigger one out of a fridge cheaper. This is a project I'm considering taking on so I don't have to trim up my roasts to fit in the box - and so that I can do more than two at a time.

Also, last time I aged I put a layer of duck fat on the side with meat exposed so that I would lose less, but this time I skipped that step because I was 1) too drunk to care that much and 2) kind of wanted to end up with extra pellicle to experiment with. It's very likely that I'll buy a second roast soon to put in the box, and I'll likely cover that with duck fat or something to protect as much meat as possible.



And it's not the most intricate meal or expertly cooked steak in the world, but I made it drunk at 4 AM, and yes I burnt the mushrooms lmao

If you like burnt ass taste maybe

Econ,

You're back!

El Diablo,

It's not how many times you get knocked down that count, it's how fast you get back up!

A interior!

very nice

Econ and others are killing it lately. I haven't bothered posting lately. My house is a mess after hurricane flooding in HTown and I don't have a kitchen. Been grilling a few steaks but thee greyband and undercooked. Look like something butcher of Georgetown would put up. Way off on my game.

Econ definitely killing it lately.

Only 2 quick pics here, but this is half of a 2 rib 4 lb roast I split in half. Oven reverse sear, with a perfect 130 after rest.

I salted immediately before low cook vs. the hour I normally do. The latter is definitely superior.

very nice. what was temp when you pulled from oven?

115 or so.

So good.

That steak is beautiful.

Looks great

bdv,

SEAR COULD BE BETTER.

Bigdaddy great steak.

Redemption steak coming at first opportunity

that sear is perfect for my taste. any more and cancer