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mk1

Prime rib 50 day dry aged

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Still cooking. Mostly post on Instagram.  @mksfl . Here is a  dry brined roast slow smoked at 220 to 120 internal the reverse seared at 650 dome.

Cooked the ribs simultaneously for the same time. About 4 hours total.

The roast was tied into a roll for uniformity.IMG_20181117_071734.thumb.jpg.1b3aacb2995fd9a4d31e0dbac6422277.jpg20181117_154805.thumb.jpg.9befc506b084382ff45bec8421bf29b9.jpg20181117_180216.thumb.jpg.c2cc907170e2907f4062fe4bb8531489.jpgIMG_20181117_220549_165.thumb.jpg.ad6cb64f49f93d08216f277460ca00e6.jpg20181117_181723.thumb.jpg.54a8c389d2b8f2b3a9c8d4924401ce64.jpg20181117_173141.thumb.jpg.5dfae8907032bc03faefb9fe73d9007e.jpg

 

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4 hours ago, 5698k said:

Dayum!

Sent from my iPad using Tapatalk

Yeah, what Robert said!

Plus, that Hermitage must have been killer with this gorgeous hunk of meat! Won't even mention the truffled spuds!

DAYUM!

Hope your friends realize how lucky they are to have a friend willing to share this meal, especially that wine, with them!

Edited by tony b
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1 hour ago, tony b said:

Yeah, what Robert said!

Plus, that Hermitage must have been killer with this gorgeous hunk of meat! Won't even mention the truffled spuds!

DAYUM!

Hope your friends realize how lucky they are to have a friend willing to share this meal, especially that wine, with them!

The Chapoutier Hermitage was perfect at 27 years young. Thanks!

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