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Dry aging a rib roast

LBC DawgLBC Dawg Posts: 116
edited August 2012 in EggHead Forum
I bought a 4.5 lb rib roast last Tuesday and threw it in the fridge. 1st time I've tried it. Gonna let it go 28 days per stike's recommendation. not looking bad at all.

Comments

  • stikestike Posts: 15,597
    have you had dry aged beef before? as far as spouse go, it can be an acquired taste. especially if your wife sees it before you cook it. :)
    ed egli avea del cul fatto trombetta -Dante
  • LBC DawgLBC Dawg Posts: 116
    yes i've had it before in restaurants. and i'm single so no worries there. i'll get a couple buddies over to try this one out with me. i had been wanting to do it at home for awhile but was always worried about having everything just right as far as temps, humidity, etc. hell w/ it, if it doesn't work right, i'm out $35-40, no big deal. i'm looking forward to it though.
  • stikestike Posts: 15,597
    edited August 2012
    temps are a must.  that ensures safety. humidity has no true requirements. that's just a 'style' consideration . 

    low humidity dries faster (condenses faster). low humidity is best for short term aging because you get more condensed beef flavor in the short time you age (enzymes are what 'age', drying is condensing. they are separate but related).  high humidity allows longer aging before too much drying occurs. up to 85% rel. humidity in some cases.  but it is tempting to mold.  even mold is actually fine.  just brush it off.

    a fridge is a perfectly fine place to age.  ignore humidity warnings/rules you might read elsewhere. temp is key. low 30s if you can
    ed egli avea del cul fatto trombetta -Dante
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