Today we purchased a cryosealed Costco Prime Rib Roast, 7 (or 8?) ribs. According to Pepper's law (Maximize surface to volume flavor ratio), my plan for Xmas day is to have cut this into one rib steaks 24-48 hours in advance, dry brine.
Then, on Xmas day, about an hour before dinner I will front sear all over a wood/lump charcoal fire, then add black pepper and put on racks in a 200 F oven until each reaches their target temps. (At 200, the carryover heat should be minimal.)
My question: Leave in the cryobag for the next 18 days, or put in a Umai Dry bag for that time. Obviously the cryobag is less work. (My wife is worried about meat in the fridge for a couple of weeks, wants to know what is so special about a cryobag.)
Thanks, sisters and brothers in meat!
Then, on Xmas day, about an hour before dinner I will front sear all over a wood/lump charcoal fire, then add black pepper and put on racks in a 200 F oven until each reaches their target temps. (At 200, the carryover heat should be minimal.)
My question: Leave in the cryobag for the next 18 days, or put in a Umai Dry bag for that time. Obviously the cryobag is less work. (My wife is worried about meat in the fridge for a couple of weeks, wants to know what is so special about a cryobag.)
Thanks, sisters and brothers in meat!
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