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25 + day Aged rib roast question-

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allsid
allsid Posts: 492
in EggHead Forum
So about 3 1/2 weeks ago, I put about a 4 bone rib-eye roast in one of the refrigerator dry aging bags in anticipation of a NYE prime rib.  In-laws just did one for Christmas and I just don't think I can handle one again for another couple weeks.

I am thinking of trimming it and vac sealing it in the food saver and then freezing it for a couple of weeks on the pause button.

I read recently that much over 28 or 30 days brings out a lot of earthy flavors I am not yet bargaining for-

To freeze or not to freeze?

Any suggestions from the peanut gallery?

Thanks in advance-
Proud resident of Missoula, MT
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Comments

  • CP92
    CP92 Posts: 321
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    RPP will be along in a little bit, but he's gonna say take it to at least 38 days and I'm inclined to agree. But, as to your specific question, yep, you can vac seal and freeze and have comparable results to fresh. I do a whole primal and cut into individual steaks after aging and vac seal them separately.
    Chris
    LBGE
    Hughesville, MD
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