?cooking dry-aged roast

Desert Oasis Woman

:ermm: purchased whole boneless rib roast for $3.99 about a month ago...put about 1/3 well trimmed in fridge on rack to "dry age"...
No drainage onto cookie sheet but sure has shrunk a LOT :unsure:
plan to cook as roast
Question: should roast be trimmed before cook???
All suggestions very welcomed
Thanks

Desert Oasis Woman

:huh:

thirdeye

Let me get this straight.... it's been in your home fridge for a month?? I'd think two suggestions would be Domino's or Pizza hut. :laugh:

I'll be anxious to see what the dry curing folks like Ron have to say about this. Temperature, humidity and air circulation are big factors in dry aging at home.

Desert Oasis Woman

:laugh: I'll call you to call 911 if necessary!...kinda like "home canning" peaches in Casper with Tata

Did a big one for 5 days at Christmas and all was well...Hope SubZero is all it's cracked up to be

Humphrey Chimpden Earwicker

i wouldn't have trimmed it when you put it in, and i wouldn't trim it when you take it out.