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Aged Prime Rib?

tothemoon
tothemoon Posts: 7
edited November -0001 in EggHead Forum
I picked up a 7 lb PRIME rib roast from TFM and have begun a short term dry age. It will be 8 days come Christmas. This is a bone in roast and my concern is that it was already trimmed of most fat at purchase. Would I have been better off getting a roast with more fat for my dry age? I have seen many pictures of some end result aged meats and it seems that some trimming is done of the more dried areas, which is fine if it is only fat being trimmed. I have no fat to trim. Are these dried areas edible once cooked?
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Comments

  • stike
    stike Posts: 15,597
    don't trim.

    you can still age it. 8 days is better than nothing.

    just resist the urge to trim. people trim it because it looks different, and as in all things, looking different is never good enough reason to dismiss something.
    ed egli avea del cul fatto trombetta -Dante
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