If you liked my 48-day duck fat-aged beef recipe, Then why not go for the gusto? Prime rib is a great vehicle for dry aging. The 100-day-old steak has umami, rich taste. You don’t lose that great prime rib flavor, either. The only downside is having to wait a hundred days!
The Dry Age Difference
Some people try to dry age using a variety of homemade devices. For food safety, I use a specialized temperature-controlled system. Commercial products keep humidity at consistent levels. If you’ve ever ordered dry-aged beef at a restaurant, you know it’s not budget-friendly. Having a dry ager will, over time, save you money.
Facts about Fats
Duck fat has a natural meaty taste that marries perfectly with prime rib. By comparison, Ghee is clarified butter, which is free of milk solids. Better still, you don’t have to refrigerate it.
Factoid: When cooking with Ghee vs. Butter, remember Butter will burn faster.
Speaking of butter, it has the lowest smoke point, which is why it’s not great for high-temperature preparations. Oven cooking is perfect for butter (which, of course, makes everything better).
100-Day Old Steak Ingredients
- How much duck fat and ghee are required for this recipe depends on the size of your prime rib. The ratio of duck fat to ghee is two parts duck fat to 1 part ghee.
- Mix the fats, adding about two tbs. of our barbecue rubs to the blend.
- Coat all sides of the steak as evenly as possible, and place it in the dryer.
- After 100 days, remove the steak (do not open and close the dry ager during this period as it will change the interior temperature).
- Trim off the exterior fat until the prime rib is clean using a Chef’s Knife,
- Slice into steaks about 1.5” thick.
- Reverse sear the steaks
- Smoke them at 225 until the interior temperature reaches 110 F
- Let the steaks rest for 10 minutes before serving
Try serving the steak sliced thinly over lemon mascarpone pasta. Just boil up a pound of pasta. While that’s cooking, take ⅔ cup of freshly shredded parmesan, zest from one lemon, 4 tbs unsalted butter, 1 tbs fresh cracked pepper, 2 tbs mascarpone, and the juice from two lemons, placing them in a saucepan. Melt the butter, and slowly add the rest of the sauce ingredients. If you want it creamier, add more mascarpone as a finishing touch.
Cauliflower with cheese
Green beans with lemon and garlic
Honey glazed carrots
From the Bar
Black n’ Tan
Berry Sparkling Water
Fresh Apple Cider