Should I butcher it into steaks and grill them on the egg or leave the primal whole and cook it like a standing rib roast?


(FYI About 7 or 8 ribs worth of beef side)

I suggest steaks...but I prefer a great grilled ribeye over prime rib any day.

I'll go the other way and say do it as a standing roast. But only if you have the people to enjoy it fresh and hot. If not go for steaks.

Update:

So my Ribeye Primal yielded (7) 2-2.5 lb steaks AFTER the dry age. It's not easy to judge scale from the picture, but each steak was nearly 3" thick.



After cutting the steaks from the primal, salting them and letting them come to room temperature for about an hour, I turned the BGE up to eleven. When it reached searing temp, I seared the steaks for about 90-120 sec per side then evacuated them to a cooling rack while the egg cooled. The steaks went back on at 400F for about 10 min per side to cook through.



Served with my homemade twice baked potatoes, green beans and garlic bread.



[This message has been edited by chilidogfood (edited 12/29/2011 8:58a).]

-1 for not cutting into it for a picture.

Once I picked up the fork and knife, i never sat it down...

How does one dry age in the fridge without the meat spoiling? How long?

Fridge temp should be below 40. Meat will keep for weeks at that temp.

so 40F and under and the meat will not brown on the outside? What about the freezer?

Did you wrap it in cheesecloth while aging it?

We keep our refrigerator at 37 and meat sure doesn't last "weeks" in there before getting funky.

The way I have dry aged is to wrap in cheese cloth and put on a mesh rack above a baking pan. This allows any juices to drain away. As the cheese cloth get's messy I just pull it off and put a clean one on.

The outside will get dried out but that's part of what you want. Just shave off that part before cooking.

I aged the Christmas Prime Rib Roast for 5 days before cooking this year.

Dry, cold meat will last a long time, it's the juices that get you in trouble so as long as you have a plan to keep the juices away from the meat you will be fine.

I was talking with my butcher about dry aging at home. He then let me know that I could buy a whole cut and pay up front and then they would hang it in their meat cooler for me and I could pick it up after aging. Beats trying to do it at home.

dry,
That is absolutely the best way to do it and a great reason to go to a true butcher.