rumblefish
One Too Many
- Messages
- 1,326
- Location
- Long Island NY
If you've got a little nerve, patience, and a spot in your refrigerator that will remain around 35 degrees Fahrenheit, then give this a try. What you're doing is really just drying the roast a bit to concentrate the flavors. Little is done to break down muscle fibers and you probably won't get that real steak-house flavor you'd expect from Peter Luger.
I've done this with thick-cut Porterhouse, T-bones, rib roasts, and venison (leg steaks and backstraps especially).
This will never take the place of professionally aged meat, but it can turn that $4.99 per pound rib roast into something special.
4 bone rib roast
Unrap the meat and tie it as if you were to put it right into the oven. Put a few chopsticks at the bottom of a container, plastic or ceramic, that has plenty of room around it so the meat doesn't touch the sides. Lay the roast on the sticks. They are there to keep the meat from touching the bottom of the container allowing for best circulation.
Here it is just before it goes into the container.
Put whatever lid you want on the container but leave it opened enough to allow you to get a hand in. A covering of paper towel is fine, this is how it drys. Put it in the refrigerator, checking on it every day. Some juice may drip to the bottom of the container, just dry it up with a paper towel. Make sure the fridge is cold enough and whatever moisture collects is gotten rid of.
Here it is after one week. Just starting to get an aged smell to it, and shrinking up quite a bit.
Now after 12 days, ready for bringing to room temperature and seasoning.
Seasoned with kosher salt and black pepper.
And done; Roasted at 325 F to an internal temp of 125 F, then let sit for
about 30 min.
A little more done than I like, but we have guests to think of...
I've done this with thick-cut Porterhouse, T-bones, rib roasts, and venison (leg steaks and backstraps especially).
This will never take the place of professionally aged meat, but it can turn that $4.99 per pound rib roast into something special.
4 bone rib roast
Unrap the meat and tie it as if you were to put it right into the oven. Put a few chopsticks at the bottom of a container, plastic or ceramic, that has plenty of room around it so the meat doesn't touch the sides. Lay the roast on the sticks. They are there to keep the meat from touching the bottom of the container allowing for best circulation.
Here it is just before it goes into the container.
Put whatever lid you want on the container but leave it opened enough to allow you to get a hand in. A covering of paper towel is fine, this is how it drys. Put it in the refrigerator, checking on it every day. Some juice may drip to the bottom of the container, just dry it up with a paper towel. Make sure the fridge is cold enough and whatever moisture collects is gotten rid of.
Here it is after one week. Just starting to get an aged smell to it, and shrinking up quite a bit.
Now after 12 days, ready for bringing to room temperature and seasoning.
Seasoned with kosher salt and black pepper.
And done; Roasted at 325 F to an internal temp of 125 F, then let sit for
about 30 min.
A little more done than I like, but we have guests to think of...
