here's some photos from my new years.
prime rib was from pic of carcass hanging on previous post of draft pick steer out of direct midas cow
rib was further dry aged in fridge with towel replacement everyday for 3 days.
cooked at 110 for 4 hours, allowed to steam to 130, cooked for about an hour at a i forget the temp, crisped for about 15 minutes.
wine was 1991 behringer straight cab. the little hot plate was mine as prime rib gets cool too fast for me.
my sister's husband and his brother were there and they are austrian, they absolutely ate all the fat and gristle.
gotta say, it was the most tender and perfectly cooked prime rib i have ever had. the coating was general spices and sweet mustard.
the strip on the outside was so awesome it literally mellted in my mouth. i even had some of the fat.
when i slice through it, it took only ONE swipe of the knife to cut all the way through with almost no pressure.
other pic, jimmy who?