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Dry aging a rib roast

Discussion in 'Food Talk' started by coffeesnob, Dec 18, 2011.

  1. Dec 18, 2011 at 2:13 PM
    #1
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    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?
     
  2. Dec 18, 2011 at 2:52 PM
    #2
    Trapper6speed

    Trapper6speed Hacksaw engineer

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  3. Dec 18, 2011 at 2:57 PM
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    worthywads

    worthywads Well-Known Member

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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.
     
  4. Dec 18, 2011 at 2:57 PM
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    04LTtacoma

    04LTtacoma Well-Known Member

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  5. Dec 18, 2011 at 6:34 PM
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    toughtaco

    toughtaco Well-Known Member

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    If you research Alton Brown's dry aging method. He has it down to a science.
     
  6. Dec 18, 2011 at 6:54 PM
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    Norton

    Norton Senior TW Member

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    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.

    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.)
     
  7. Dec 18, 2011 at 6:57 PM
    #7
    toughtaco

    toughtaco Well-Known Member

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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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