I tried dry aging a ribeye in my home fridge for 21 days

So I bought a whole prime ribeye roast from Costco about a month ago and decided to try dry aging it myself. I set it up on a wire rack over a sheet pan in the back of my fridge, no special bag or anything, just let it sit for 21 days. After trimming off the hard crust I lost almost 30 percent of the weight, but the meat that was left had this deep funky flavor I've never gotten from a store-bought steak. Has anyone else here done home dry aging without a fancy setup and got good results?

2 comments

2 Comments

tarar2720d ago

Oh man, I just gotta chime in because that's actually not the safest way to do it. You really need special bags or at least a setup that controls airflow or humidity, otherwise you're risking some nasty mold or bacteria. I've seen people get away with it in their regular fridge, but it's kind of a gamble with food safety. Glad it worked out for you though, that funky flavor is exactly what makes it worth the effort.

grace_knight7020d ago

Right there with you. Last year I tried aging some cheddar in my regular fridge with just a damp paper towel and it went green within a week. Total waste. Got a little mini wine fridge with humidity control for like 50 bucks on Facebook marketplace and now my gouda actually turns out creamy and delicious instead of fuzzy and gross. The mold risk is real but when you nail the setup that funky flavor is absolutely worth the hassle. Just takes a little trial and error to figure out what works in your specific space.