85 Day wine soaked dry aged rib roast

[egghead]

Dry aged a rib roast for 85 days. I was supposed to use bourbon but I used a bottle of Cabernet. Thought I was following my buds process but substituted wine. Don’t trust your memory after 65.

But it was outstanding. Can definitely pick up the wine flavor and it added value to a select rib roast.

Went with a five bone roast for this dry age - fits well in one half of the drawer in our island drawer fridge.

Wrapped and soaked for a few hours, basting occasionally. After trimming, I realized the middle steaks were close to 2” (thickness determined by width of the bones)- a little thick for us. So I removed the bones and cut the steaks in half ending up with 8 steaks. We tried the end pieces this evening - yummy. Bet the middle steaks will be mo betta.

Bonus: Roasted all the trimmings and bones in the oven along with a couple onions, garlic and celery for a rich beef stock.

[egghead]

The roast - 85 days ago

10”, 5 bone, select rib roast

[OldUsedParts]

I had to go check my BP after looking at these pics - - - - WOW, Sir Egg, is there no end to your culinary creativity?

[Sailor Kenshin]

Amazing color on that!

[Rambo]

Interesting and creative as always

[daBertl]

[buzz]

Wow 85 days, looks great