Awwsome. This is professional.Few mentioned the difference between large end and small end. I just hope that there is an easy and reliable way to dry age these pricy cuts.
@greatgibson0 - howdy and thanks. I don't suggest trying to age yourself! Find a good butcher (such as Tony's) and have him age one for you. Few do dry age anymore due to the shrinkage, so buy the whole rib, have him dry age (or do a combo of wet and dry if the rib is already trimmed too closely) and then custom cut into steaks and roast. cheers!
@GeneralEclectik This is a proprietary blend of mine - but I suggest trying chunky seasonings including dry garlic, onion, coarse sea salt, pepper and lots of herbs. Cheers!
Great video. I'll give it a try. Thank you.
PMur66 1 month ago
Thank you Chef. I really enjoyed watching this and learned a lot.
ExMachina70 2 months ago
I want your kitchen.
Antiks72 5 months ago
Awwsome. This is professional.Few mentioned the difference between large end and small end. I just hope that there is an easy and reliable way to dry age these pricy cuts.
greatgibson0 7 months ago
@greatgibson0 - howdy and thanks. I don't suggest trying to age yourself! Find a good butcher (such as Tony's) and have him age one for you. Few do dry age anymore due to the shrinkage, so buy the whole rib, have him dry age (or do a combo of wet and dry if the rib is already trimmed too closely) and then custom cut into steaks and roast. cheers!
TonysMarketDenver 7 months ago
Thanks Chef, sounds really good and really easy as well.
ealtman1 1 year ago
ouuu. whats in the seasoning?
GeneralEclectik 1 year ago
@GeneralEclectik This is a proprietary blend of mine - but I suggest trying chunky seasonings including dry garlic, onion, coarse sea salt, pepper and lots of herbs. Cheers!
TonysMarketDenver 7 months ago
Awesome video
gfc56 1 year ago