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Prime rib has been in fridge uncovered for 5 days. Do I need to trim before cooking?
Posted on 11/30/17 at 4:42 am
Posted on 11/30/17 at 4:42 am
I thawed it 2 days, then salted it in preparation for cooking that evening. Well life happened and I havent been able to cook it. Its been 3 days since I salted it. Plans are to take it out at around 11 today, and put in the oven around 4 to cook. Due to the outside looking a little "dried out", should I trim the outer or should it be good to go as is.
Thanks for the help
Thanks for the help
6
Posted on 11/30/17 at 5:05 am to Tiger In the Swamp
Let me preface this by saying I've never dry aged beef, which is essentially what you did. But part of the dry aging process, I believe, is trimming it down to the fresh red meat.
Posted on 11/30/17 at 5:29 am to Tiger In the Swamp
Cook as is and you will get the best sear you have ever gotten. Rub a little fat on it (oil,butter, tallow, lard, whatever) prior to cooking and you should be fine.
This post was edited on 11/30/17 at 5:30 am
Posted on 11/30/17 at 6:07 am to Tiger In the Swamp
on a scale of 1 to lime jello how green is it?
Posted on 11/30/17 at 7:21 am to Tiger In the Swamp
It’s fine. Cook as planned.
Posted on 11/30/17 at 7:24 am to Martini
I guess it only being two days is not enough to require trimming? Again, I've never done it.
Posted on 11/30/17 at 1:00 pm to Tiger In the Swamp
This was consumed, and the eater is still alive.
This post was edited on 11/30/17 at 1:01 pm
Posted on 11/30/17 at 1:04 pm to KosmoCramer
I don't even know who was the originator of that pic anymore 
Posted on 11/30/17 at 4:42 pm to Tiger In the Swamp
Is it actually crusty?
As said, steak places that dry age will trim that off but I'm not sure its out of necessity or simply for looks? As said also, you want a nice dry crust so that you can get a good sear, I've salted steaks many a times and put them in the fridge for a couple of hours. Clearly different here, but same idea.
As said, steak places that dry age will trim that off but I'm not sure its out of necessity or simply for looks? As said also, you want a nice dry crust so that you can get a good sear, I've salted steaks many a times and put them in the fridge for a couple of hours. Clearly different here, but same idea.
Posted on 11/30/17 at 4:56 pm to baldona
I don't think beef dried for just a few days will lose all that much moisture, but it might get a little crusty on the outside...I'd probably trim just a bit of it off just so you don't have any weird textures.
Posted on 11/30/17 at 4:57 pm to t00f
quote:
I don't even know who was the originator of that pic anymore
Wasn't it CAD?
Posted on 11/30/17 at 4:59 pm to t00f
quote:
I don't even know who was the originator of that pic anymore
CAD. I'd know those toes anywhere.
Posted on 11/30/17 at 5:09 pm to KosmoCramer
quote:
This was consumed, and the eater is still alive.
we don't know that...we only know that posts from that account have continued
Posted on 11/30/17 at 7:21 pm to cgrand
I think he posted his gnarly toes again after that as proof of life
This post was edited on 11/30/17 at 7:22 pm
Posted on 11/30/17 at 9:09 pm to KosmoCramer
quote:
This was consumed, and the eater is still alive.
“Only the toes knows.”
Mel Profit
Who is saving the picture?
LINK
This post was edited on 11/30/17 at 9:12 pm
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