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Aging beef

TeefusTeefus Posts: 820
i picked up a nice boneless ribeye roast at Costco yesterday. I’ll be roasting it on the Egg Christmas Day. I had a mind to just keep it in the fridge and “age” it. Any thoughts?
Michiana, South of the border.

Comments

  • WolfpackWolfpack Posts: 2,875
    Are you planning on wet aging or dry? For dry I think the usual school of thought is 28 days at a minimum for a noticble change.  But I don’t think it would hurt anything to try. I put mine on a wire rack over a sheet pan. 
    Greensboro, NC
  • Teefus said:
    i picked up a nice boneless ribeye roast at Costco yesterday. I’ll be roasting it on the Egg Christmas Day. I had a mind to just keep it in the fridge and “age” it. Any thoughts?
    You won’t get much additional flavor out of aging it for only 16 days.  But it also won’t hurt it.
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • Age it.....
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC..... One mile from Butt Blast. XL,L, MM BGE
  • Teefus said:
    i picked up a nice boneless ribeye roast at Costco yesterday. I’ll be roasting it on the Egg Christmas Day. I had a mind to just keep it in the fridge and “age” it. Any thoughts?
    I think as others have said you’re too close to game day at this point. 

    I would fake it using a dry brine at this point when you’re four days out https://jesspryles.com/recipe/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/
    Large BGE 2013, Minimax 2018 
    Instagram: @smokingdadbbq  Collection of my best BGE foodporn shots 
  • Can't hurt, might help 
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
  • GrillSgtGrillSgt Posts: 2,507
    You won’t get a great difference in flavor but you will get a difference in texture quickly. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • dharleydharley Posts: 236
    I'd salt it and put on a wire rack over a sheet pan, as @Wolfpack said. I do this for thick steaks. I think there will be improvement, just not Peter Luger type aged beef.
    Second hand LBGE with New PSWOO, 36" Blackstone- Playing with fire in Three Rivers, MI

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
  • I let the last hunk o beef (whole angus tenderloin) wet age for a few weeks before I trimmed it and made a roast out of part of it. Came out great as usual. I don't have it often enough to really remember if there's much of a difference. But, it's always damned good.
    Egg #1: Medium BGE with CGS Woo Ring, stone with stainless pan and Smokeware chimney cap.
    Living free in the 603 (Pelham).
  • st¡kest¡ke Posts: 276
    I'd still dry it.  It won't really gain much aged flavor, but you will lose water, which literally condenses whatever flavor is there to begin with, and the surface will brown nicely when you roast it.
  • TeefusTeefus Posts: 820
    Thanks for the input. It stays out of the freezer. 
    Michiana, South of the border.
  • Mattman3969Mattman3969 Posts: 8,542
    Good call on no freezer.  Last year mine dryed in the fridge for 12days.  Not dry aged by any means but the roast developed a great crust by only cooking at 250 indirect and no final sear.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TeefusTeefus Posts: 820
    When dry aging in the fridge, do you folks apply any rub? To you cover or tent the meat? Or is it just on a rack over a tray naked to the world?
    Michiana, South of the border.
  • Teefus said:
    When dry aging in the fridge, do you folks apply any rub? To you cover or tent the meat? Or is it just on a rack over a tray naked to the world?
    I didn't use any rub.  Just a rack over a tray
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
  • Sea2SkiSea2Ski Posts: 3,104
    +1 for opening and drying on a rack for a great crust. Just a heads up: at this point, the outside will dry enough that getting a dry rub the day of the cook will be very difficult.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • st¡kest¡ke Posts: 276
    Sea2Ski said:
    +1 for opening and drying on a rack for a great crust. Just a heads up: at this point, the outside will dry enough that getting a dry rub the day of the cook will be very difficult.
    Just rub with light coat of veg or olive oil, and season

    The seasoning sticks to the oil


  • WolfpackWolfpack Posts: 2,875
    Like the day you were born- naked

    oil will interfere with the drying process
     
    Greensboro, NC
  • st¡kest¡ke Posts: 276
    edited December 2018


    the oil goes on just before you roast it 

    Not while aging

    Thought that was obvious. I wasn't clear. Apologies 
  • WolfpackWolfpack Posts: 2,875
    Sorry, like high school I only read the first part of the post and made an assumption- my bad
    Greensboro, NC
  • Sea2SkiSea2Ski Posts: 3,104
    st¡ke said:
    Sea2Ski said:
    +1 for opening and drying on a rack for a great crust. Just a heads up: at this point, the outside will dry enough that getting a dry rub the day of the cook will be very difficult.
    Just rub with light coat of veg or olive oil, and season

    The seasoning sticks to the oil

    That makes total sense. I can only remember dry aging a roast for a prime rib once. Ended up making a tapenade for it and that was really good. Usually just dry it a few days for a rib roast. Most longer dry-aged roasts get cut into steaks.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • RRPRRP Posts: 22,663
    Wolfpack said:
    Sorry, like high school I only read the first part of the post and made an assumption- my bad

    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
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