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That prime rib I dry aged for 21 days turned out way better than the wet aged stuff I used to swear by
I always thought wet aging in the bag was the only way to get tender beef, kept doing it for years. Then I tried dry aging a single rib roast in my spare cooler for 3 weeks and the crust and flavor blew me away. Has anyone else switched over after seeing the difference side by side?
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jennyp197h ago
Dry aging in a spare cooler?" That's wild, I never even thought of trying that. How do you keep the temp and airflow right without it turning into a science experiment?
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That 3 week dry age in a cooler really does change everything though... @jennyp19 I fought with keeping the temp steady at like 38-40F and used a tiny computer fan for airflow, but the real trick is flipping the meat every few days so you don't get any weird spots. Did you trim off all the pellicle before cooking or leave some on for the crust? I left a thin layer on mine and it turned into this amazing dark bark, way different than anything I got from wet aging. The moisture loss was kind of intense though, I lost almost 20% weight on that roast and it made me nervous about the cost per pound.
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