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Dry aging a rib roast

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Old 12-18-2011, 02:13 PM   #1
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Dry aging a rib roast

I bought a 5lb rib roast for Christmas. I was gonna dry roast it this week until I read an article that said dry roasting is better left to professional butchers. It aslo said dry aging has a different "gamey" taste to it. I thougt all it did was make it more tender what is your thoughts?
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Old 12-18-2011, 02:52 PM   #2
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Old 12-18-2011, 02:57 PM   #3
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I dry aged half a Prime bone-in rib last year with out any appreciable improvement to my taste.

Kept it in the fridge wrapped in paper towel and kept changing out the towel every few days for 2 weeks. It got all dry and crusty on the edges as expected but otherwise not impressed.

Maybe I did it wrong?

Planning on getting another USDA Prime ribeye at costco again this year but no dry aging this time.
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Old 12-18-2011, 02:57 PM   #4
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Old 12-18-2011, 06:54 PM   #6
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Quote:
Originally Posted by worthywads View Post
Planning on getting another USDA Prime ribeye at costco again this year but no dry aging this time.
Doing the same thing, following a (delicious) "practice round" a few weeks ago. Based on how that one tasted, I see no reason to age the next one.

Quote:
Originally Posted by toughtaco View Post
If you research Alton Brown's dry aging method. He has it down to a science.
AB has all food-related things down to a science! His Dry-Aged Standing Rib Roast with Sage Jus recipe is available here. (The first paragraph describes dry aging.)
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Old 12-18-2011, 06:57 PM   #7
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^^^Nice I am going to check it out eventually. When I have the time and space in the fridge to dry age anything I am going to do it. Maybe in the new year..... I have a pretty good butcher in the area that has only 21 day aged beef. A 90 minute drive it a serious butcher that has 45 day dry aged meats.... super expensive but well worth the money. The absolute best tasting meat I ever had......
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