90 Day Dry-Aged Beef Breakdown!
Watch Daniel Barron take apart a prime beef 107 rib and… um… boil it? You’ve gotta watch this.
Once we got our hands on the beef, we gave individual ribeyes out to 3 top-notch chefs and told them they could cook it however they wanted to. This is what happened next:
Recipe: Phil Esteban cooks 90-day dry-aged beef
“This a 90 day aged bone-in ribeye, with apples, cauliflower, and anchovy. I decided to use those ingredients in a charred apple, rosemary, black pepper mostarda. I did caramelized cauliflower puree, some charred cauliflower, cauliflower pickled apple cider vinegar. Did a little shave for garnishes, dehydrated as well. And also Anchovy, parsley, and garlic butter.
Recipe number 2
Recipe number 3
About the Project: Chef’s Roll has teamed up with Chef Daniel Barron, the Texas Beef Council and Wüsthof for an epic 365 Day Dry Aged Beef Project. We will be dry aging “107” USDA prime rib eyes for an entire year, while sampling the results at 30, 60, 90 and 180 day intervals. The project will culminate in a beef vertical dinner to include all intervals with the 365.
Our goal is to both educate and inspire chefs around the world to dry age beef safely. In Episode 1, Chef Daniel Barron goes over all the components for your own dry age setup. Episode 2, Barron installs all the components and walks us through his setup. Episode 3, Barron receives the meat and preps it for its year-long journey. The rest of the episodes, which will be posted here on ChefsRoll.com and also on YouTube, will be explorations of the beef’s characteristics at each stage, as Barron breaks down an entire rib and guest chefs incorporate it into a dish.
Future episodes will include taste comparisons of simply grilled steaks at the intervals plus guest chefs coming in to do creative recipes. Follow the project all year long on the website, app and social with #365DRYAGEDBEEFPROJECT.