Tuesday, January 9, 2018

Prime Rib Reconstructed 3




































This is my third version....What's the difference? I bought the whole thing this time. Go big or go home. My First One can be Found HERE-1 and My Second one can be Found HERE-2. Before you ask I did not pay full price for these babies. I almost got it for the half the price!!!

 This post won't go into a huge amount of detail becuase I already covered it in the other two. 

Separate all the muscle groups and remove most of the hard fat, silver skin and connective tissue. Don't destroy this hunk of meat.



All the separate pieces that will be glued together.

NOTE: all pieces received .60% salt and were placed in refrigerator for 24 hours to dry-brine.



Preliminary configuration 
I needed to figure out how I was going to roll this baby up into a symmetrical cylinder.

First thing you want to do is lay out a huge piece of plastic wrap and keep it connected to the box. I have a professional roll that is 24 inches long. You're going to roll everything up into a tight cylinder which might take about 30-40 evolutions. 

This is the Rib-Cap that I laid down first on a layer of the Transglutaminase (Activa RM). 





Sprinkle on more TG......



Start placing on other sections and make sure to coast every piece with TG getting it  into every nook and cranny.The ends are very important too. 



Chop up a huge amount of Italian Parsley, Rosemary and Thyme. 








As you start to roll up the cylinder place layers of the herb mixture on top of the plastic. Do not make direct contact with meat. As you continue to roll place more and more herbs down until it's all gone. Squeeze the ends and stretch the plastic as you go along to ensure a tight cylinder. 



Ok.... you're gonna need some help with this one. In fact you might need a pair of pliers too.  Make sure to squeeze the ends extremely tight while you roll. Tie off ends with multiple knots and again have someone help you. Double Vac seal for SV. This baby was heavy and it exceeded 18 inches..... get some help if you go big. 

Using something that is very pointy make tiny holes. I used a sausage pricker to make tiny holes all the way through the cylinder. While the meat cooks in the SV the herbs will start to perfume the meat. This is a surface treatment at best but it's delicious.


Set Circulator at 104 f... we will warm age for 3 hours and 30 minutes. After the elapsed time increase temp to 128 f . It's gonna take between 10 and 15 minutes to get to set temp. Once has reached 128 f set timer for 10 hours. After you're all done take cylinder you and shock in ice filled bath for at least 2 hours. Refrigerate until your ready for the next step. 

Disclaimer- Do not Warm Age unless you thoroughly understand the process. 
Note: There could be concerns with Meat to Water ratio so make sure your container is large enough to accommodate large pieces of meat for adequate water circulation.


Ok....I took it out of cold storage which was a week. I submerged the vac bag in hot tap water for about 15 minutes just to warm it up a bit. Note: Save the purge.....what to do with the purge?. Make sure to pat dry with paper towels. It will not brown adequately unless it is completely dry. My technique...pat with paper towels and set on elevated trivet and a fan blowing directly on. 

After it is completely dry proceed to the next step. This is what I did. I mixed butter with mayo and a touch of mustard. The butter and mayo acts as a conduit which will enhance browning. Cover with anything you want with the exception of salt. It's already been salted remember. I used my Genesis Grill to brown. It can get up to 750℉. I used a tray and a trivet. The whole process took 5 minutes. 



PERFECT!!!!!!















CREAMY HORSERADISH SAUCE..HERE!!

TOP OF THE PAGE