Wet aging prime rib?

Lowcountrygamecock

I have a prime rib roast around 8 lbs in the freezer. I’m planning on cooking it at the end of January for our boys birthday. Thought about wet aging but need some help on the process. Is it as simple as thawing it and sealing in a vacuum sealed bag?  Do you season first?  How long should I leave it in the fridge?  

JohnInCarolina

  Unless you have one of those special bags designed specifically for wet aging, I would dry age it.  Just defrost it, put it on a wire rack, unseasoned, in the fridge.   It will acquire some funk so your better half may not approve, but there’s nothing wrong with it.  

If you’re shooting for end of Jan you’ll get a good 28 days plus if you start now.  You’ll notice the dry aging for sure.  

Canugghead

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

JohnInCarolina

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

You’re right, you won’t really notice anything with only a week of aging, no matter what you do.  

RRP

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

Sorry to act like I know much about dry aging* but I immediately saw a couple bad issues! Leaving it in that shrink wrapped styrofoam tray is a HORRIBLE idea number one and secondly leaving it in a mini fridge is the second HORRIBLE idea! 

You will not be wet aging nor dry aging it either way! The meat needs ro release the moisture therein…being sealed in that shrink wrap doesn’t work…and those mini refrigerators merely cool but do NOT remove the moisture released! Your meat can rot in there! 

* for nearly 2 decades I served as a spokesman for the “Dry Bag Steak” company. While doing so in all those years I learned a lot about dry aging, part of which I just tried to share here.

lousubcap

Borrowing this platform, @Canugghead you can dry brine the roast 24-48 hours or so before cooking.  Lots of fairly consistent info out there.  FWIW-

Canugghead

Thanks all for the advice, it unwrapped and moved to main fridge.

BlG_GREEN_DAVE

I wish that guy was here who started the dry aging craze

JohnInCarolina

RRP said:

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

Sorry to act like I know much about dry aging* but I immediately saw a couple bad issues! Leaving it in that shrink wrapped styrofoam tray is a HORRIBLE idea number one and secondly leaving it in a mini fridge is the second HORRIBLE idea! 

You will not be wet aging nor dry aging it either way! The meat needs ro release the moisture therein…being sealed in that shrink wrap doesn’t work…and those mini refrigerators merely cool but do NOT remove the moisture released! Your meat can rot in there! 

* for nearly 2 decades I served as a spokesman for the “Dry Bag Steak” company. While doing so in all those years I learned a lot about dry aging, part of which I just tried to share here.

Ron you can dry age in a mini fridge, there are a lot of people who have done this with success, myself included.  It is for sure not as convenient or as good as one that carefully controls the humidity, but there are ways to deal with that.  

RRP

BlG_GREEN_DAVE said:

I wish that guy was here who started the dry aging craze

I believe you are referencing “Stike” but in all due respect he did NOT start the dry aging craze, but he did his best to educate eggers. 

Photo Egg

I’m assuming it’s already in a cryo bag? 

If this is the case, yes, just toss it in the back of your fridge now. That IS wet aging.
Some above are giving advice on dry aging that you were not asking about. You do NOT need to transfer to a special bag to wet age. In fact, doing so only increases adding bad bugs to your bag.

JohnInCarolina

For those who are interested, here’s an old piece by Kenji on dry-aging at home:

https://www.seriouseats.com/the-food-lab-complete-guide-to-dry-aging-beef-at-home

Photo Egg

JohnInCarolina said:

  Unless you have one of those special bags designed specifically for wet aging, I would dry age it.  Just defrost it, put it on a wire rack, unseasoned, in the fridge.   It will acquire some funk so your better half may not approve, but there’s nothing wrong with it.  

If you’re shooting for end of Jan you’ll get a good 28 days plus if you start now.  You’ll notice the dry aging for sure.  

You don’t need a special bag for wet aging.

Canugghead

JohnInCarolina said:

For those who are interested, here’s an old piece by Kenji on dry-aging at home:

https://www.seriouseats.com/the-food-lab-complete-guide-to-dry-aging-beef-at-home

I read that yesterday, hence the original idea of sticking a computer fan in the mini fridge but I only have six days.

Edit: couple of photos  from main fridge. Just for fun I may find a computer fan tomorrow for the mini fridge and move the pans there.

littlerascal56

100% what Photo Egg said!

RRP

Photo Egg said:

JohnInCarolina said:

  Unless you have one of those special bags designed specifically for wet aging, I would dry age it.  Just defrost it, put it on a wire rack, unseasoned, in the fridge.   It will acquire some funk so your better half may not approve, but there’s nothing wrong with it.  

If you’re shooting for end of Jan you’ll get a good 28 days plus if you start now.  You’ll notice the dry aging for sure.  

You don’t need a special bag for wet aging.

I wholeheartedly AGREE about wet aging, and dry aging and I regret wading back into this topic- which I long ago told myself I would never do again. There are so many ways and just like everything else there is NO single perfect way and there are many ways! 

I broke my vow of silence, I stupidly spoke my mind and now  I’m out of here!

Photo Egg

JohnInCarolina said:

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

You’re right, you won’t really notice anything with only a week of aging, no matter what you do.  

You might not notice any “aging or tenderness” but you will drop a fair amount of water weight in 7 days. This will improve the texture and flavor by drying in the fridge.

JohnInCarolina

Photo Egg said:

JohnInCarolina said:

  Unless you have one of those special bags designed specifically for wet aging, I would dry age it.  Just defrost it, put it on a wire rack, unseasoned, in the fridge.   It will acquire some funk so your better half may not approve, but there’s nothing wrong with it.  

If you’re shooting for end of Jan you’ll get a good 28 days plus if you start now.  You’ll notice the dry aging for sure.  

You don’t need a special bag for wet aging.

I don’t think wet aging in a standard vacuum sealed bag really accomplishes much of anything, even though lots of people do it.  As I understand it, the UMAI bags are different, but @RRP knows a lot more there.  

In any case, my experience is that dry aging produces a far superior result.   But to each his own.  People should try different techniques and see what works for them. 

JohnInCarolina

Photo Egg said:

JohnInCarolina said:

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

You’re right, you won’t really notice anything with only a week of aging, no matter what you do.  

You might not notice any “aging or tenderness” but you will drop a fair amount of water weight in 7 days. This will improve the texture and flavor by drying in the fridge.

7 days?  The changes to texture and flavor after that short a period are pretty minimal.  It won’t hurt anything for sure, but in my experience the flavor difference is mild at best after only 7 days.  There is a quite noticeable difference after 28, however.  And this is all for dry aging, not wet.  I usually go to 56.

JohnInCarolina

I mean this is from that article I linked above:

Photo Egg

JohnInCarolina said:

Photo Egg said:

JohnInCarolina said:

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

You’re right, you won’t really notice anything with only a week of aging, no matter what you do.  

You might not notice any “aging or tenderness” but you will drop a fair amount of water weight in 7 days. This will improve the texture and flavor by drying in the fridge.

7 days?  The changes to texture and flavor after that short a period are pretty minimal.  It won’t hurt anything for sure, but in my experience the flavor difference is mild at best after only 7 days.  There is a quite noticeable difference after 28, however.  And this is all for dry aging, not wet.  I usually go to 56.

The largest loss in water weight happens in first week. Decreasing water will definitely help get you a better crust and caramelization on your roast. I realize and I’m talking about getting any benefits like dry aging for 28 days. 

Photo Egg

JohnInCarolina said:

Photo Egg said:

JohnInCarolina said:

  Unless you have one of those special bags designed specifically for wet aging, I would dry age it.  Just defrost it, put it on a wire rack, unseasoned, in the fridge.   It will acquire some funk so your better half may not approve, but there’s nothing wrong with it.  

If you’re shooting for end of Jan you’ll get a good 28 days plus if you start now.  You’ll notice the dry aging for sure.  

You don’t need a special bag for wet aging.

I don’t think wet aging in a standard vacuum sealed bag really accomplishes much of anything, even though lots of people do it.  As I understand it, the UMAI bags are different, but @RRP knows a lot more there.  

In any case, my experience is that dry aging produces a far superior result.   But to each his own.  People should try different techniques and see what works for them. 

Agree that wet aging and dry aging are 2 completely different methods. Please don’t confuse wet aging in a cryo bag with dry aging in a UMAI bag. Using a UMAI basically helps slow down the hydration loss during a dry age because a standard home fridge pulls out more moisture faster than a true aging room.

JohnInCarolina

Photo Egg said:

JohnInCarolina said:

Photo Egg said:

JohnInCarolina said:

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

You’re right, you won’t really notice anything with only a week of aging, no matter what you do.  

You might not notice any “aging or tenderness” but you will drop a fair amount of water weight in 7 days. This will improve the texture and flavor by drying in the fridge.

7 days?  The changes to texture and flavor after that short a period are pretty minimal.  It won’t hurt anything for sure, but in my experience the flavor difference is mild at best after only 7 days.  There is a quite noticeable difference after 28, however.  And this is all for dry aging, not wet.  I usually go to 56.

The largest loss in water weight happens in first week. Decreasing water will definitely help get you a better crust and caramelization on your roast. I realize and I’m talking about getting any benefits like dry aging for 28 days. 

I’ll just refer you to the article linked above once again.  No real difference after such a short period.  

Look you’ll maybe notice *something* different with the water loss after a week, sure.  Is it going to be something to write home about and tell all your friends to try?  I don’t think so. Of course there’s no harm in trying, so I don’t know why we’re arguing over this after midnight on a Saturday.

Photo Egg

Canugghead said:

JohnInCarolina said:

For those who are interested, here’s an old piece by Kenji on dry-aging at home:

https://www.seriouseats.com/the-food-lab-complete-guide-to-dry-aging-beef-at-home

I read that yesterday, hence the original idea of sticking a computer fan in the mini fridge but I only have six days.

Edit: couple of photos  from main fridge. Just for fun I may find a computer fan tomorrow for the mini fridge and move the pans there.

It’s not just the air circulation that is lacking in most mini fridge units. It’s the ability to keep the air cool enough AND a way to pull the humidity out of the air. Some will only cool to about 42 degrees or higher. And some are sealed units that do not defrost and drain the moisture. Or at least freeze the moisture in the coils in the small freezer section if it has a freezer section.
If you’re  unsure, keep it in your main fridge.

Photo Egg

JohnInCarolina said:

Photo Egg said:

JohnInCarolina said:

Photo Egg said:

JohnInCarolina said:

Canugghead said:

apology to OP for butting in, @JohnInCarolina
I just bought a small roast for the 24th, plan is to leave it as is, i.e. shrink wrapped on styrofoam tray, in mini fridge at about 30-32F for a week. Was thinking of wrapping it in BP, or just expose it, may be with a small computer fan running in it. But with only one week I doubt if it'll make any difference regardless of what I do. What say you?

You’re right, you won’t really notice anything with only a week of aging, no matter what you do.  

You might not notice any “aging or tenderness” but you will drop a fair amount of water weight in 7 days. This will improve the texture and flavor by drying in the fridge.

7 days?  The changes to texture and flavor after that short a period are pretty minimal.  It won’t hurt anything for sure, but in my experience the flavor difference is mild at best after only 7 days.  There is a quite noticeable difference after 28, however.  And this is all for dry aging, not wet.  I usually go to 56.

The largest loss in water weight happens in first week. Decreasing water will definitely help get you a better crust and caramelization on your roast. I realize and I’m talking about getting any benefits like dry aging for 28 days. 

I’ll just refer you to the article linked above once again.  No real difference after such a short period.  

Look you’ll maybe notice *something* different with the water loss after a week, sure.  Is it going to be something to write home about and tell all your friends to try?  I don’t think so. Of course there’s no harm in trying, so I don’t know why we’re arguing over this after midnight on a Saturday.

Not arguing. You’re article above references longer dry aging benefits and the results in 1 week intervals pertaining to flavor characteristics and tissue break down. I’m talking about pulling out unneeded water weight in 1 week.

JohnInCarolina

Worth a watch.

http://www.youtube.com/watch?v=KEC0Odx2sBE

Happy to admit I was wrong about the wet aging in a standard vac sealed bag.  It seems it does yield something worthwhile.  

Canugghead

Photo Egg said:7

Canugghead said:

JohnInCarolina said:

For those who are interested, here’s an old piece by Kenji on dry-aging at home:

https://www.seriouseats.com/the-food-lab-complete-guide-to-dry-aging-beef-at-home

I read that yesterday, hence the original idea of sticking a computer fan in the mini fridge but I only have six days.

Edit: couple of photos  from main fridge. Just for fun I may find a computer fan tomorrow for the mini fridge and move the pans there.

It’s not just the air circulation that is lacking in most mini fridge units. It’s the ability to keep the air cool enough AND a way to pull the humidity out of the air. Some will only cool to about 42 degrees or higher. And some are sealed units that do not defrost and drain the moisture. Or at least freeze the moisture in the coils in the small freezer section if it has a freezer section.
If you’re  unsure, keep it in your main fridge.

My bad, not a mini fridge, it's a 3.2 cu ft compact fridge with freezer section, manual defrost button and a water collection tray. It runs around 30F even with the dial set to about 50%. So it's significantly colder than main fridge and opened way less frequently. 

Photo Egg

JohnInCarolina said:

Worth a watch.

http://www.youtube.com/watch?v=KEC0Odx2sBE

Happy to admit I was wrong about the wet aging in a standard vac sealed bag.  It seems it does yield something worthwhile.  

These guys are great!

Mark_B_Good

I tried dry aging a roast, I really didn't think it added enough value ... and you're going to lose a bit of meat that crusts over ... that 9 lb roast ... I'm guessing will become a 7 to 7.5lb roast.

Here is my method for prime rib roasts:

Rib Roast - Page 2 — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

I've cooked 9 lb, 4 bones (in) and it's taken 4 hours to complete the cook at 350F indirect. 275F indirect is going to take longer ... more even temperature, but at 350F, I still find the result pretty good.