aged prime rib

Unknown · February 2003

We are going to cook some prime rib for Friday. I have seen posts that refer to "aged beef". How do you age it? Do we have time before Friday? [p]Thanks, as always.

Unknown · February 2003

qbabes husband,
I don't think 2 days will do much but have a look at this site. [p]http://bbq.about.com/library/weekly/aa030301a.htm

Stogie · February 2003

qbabes husband,[p]I have done this a few times and quite honestly have never really noticed any difference.[p]It is quite easy to do......[p]Place UNCOVERED roast on a wire rack. Do not season at this stage. Place the wire rack and roast on a plate and set in fridge. Let age for 3-4 days. When ready to cook, you must trim off all the ugly looking dried-up stuff. The plate will catch the drippings, so watch it and empty if needed.[p]The roast will shrink because of the fluid loss. This in turn intensify's the flavor by changing the muscle structure.[p]I question how much good this really does. REAL aging is done on the sub-prmal cuts of beef under VERY tightly controlled conditions. You must accurately hold temp, humidity and air flow...yes, you need a breeze. Impossible to do in the home fridge.[p]Besides...most meat is already aged for 7 days by the time we buy it.[p]If you try this, let us know what you think![p]Stogie

SSDawg · February 2003

qbabes husband,[p]Here is a good recipe:[p]http://foodtv.com/foodtv/recipe/0,6255,19292,00.html

Unknown · February 2003

qbabes husband,
refridgerators dehumidify. that's not what you need for aging beef. you'll end with old dried up beef.

The Naked Whiz · February 2003

shiek,
That's the whole point of dry aging beef in the fridge, I thought. It is to take some of the moisture out and concentrate the flavor. As I recall, when A.B. did his flower pot roast on Good Eats, he started with a 10 pounder and ended up with a 9 pounder. It sure looked good when he did it![p]TNW

aged prime rib

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