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#3691789 - 06/15/14 05:09 PM Dry aged beef
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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MY Kids got me a 5 pound bone in prime rib for Fathers Day. I think I want to dry age it for a while...any tips?

As a side note I think they know I cant eat 5 pounds of beef by myself. \:\)
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#3691933 - 06/15/14 10:37 PM Re: Dry aged beef [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9645
Loc: Memphis

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http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe.html

Unfortunately, all the Good Eats episodes seem to have disappeared off the interwebs. Alton Brown's episode linked above had some pretty good instruction in how to dry age a standing rib roast.
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#3691986 - 06/16/14 06:16 AM Re: Dry aged beef [Re: TAFKAP]
memfuzz
6 Point


Registered: 09/02/03
Posts: 885
Loc: Cordova

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Not endorsing this site, but it looks like a ton of information. Maybe something to learn in the videos.
http://www.drybagsteak.com
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#3693934 - 06/19/14 12:14 AM Re: Dry aged beef [Re: memfuzz]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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There is so much conflicting information on Dry Aging beef out there. I'm just winging it. I wish the wife/kids would have gotten me a gift certificate instead of 60 dollars worth of beef.
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#3693957 - 06/19/14 05:05 AM Re: Dry aged beef [Re: BamaProud]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6654
Loc: west tenn.

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Why worry? It will be great without aging? Just eat it and save your $ for dry a aged steak from Capital Grille


https://www.thecapitalgrille.com/pages/the-experience/dry-aging.aspx
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#3693973 - 06/19/14 05:50 AM Re: Dry aged beef [Re: Hawk]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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Its just something I've always wanted to do.
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#3695793 - 06/22/14 09:02 AM Re: Dry aged beef [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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Its Prime Rib roast day. I only let it age 7 days since its my first time and we're going to be traveling lot over the next few weeks. Its a lot darker than before and lost about 5 ounces in weight(6% weight loss). I am pretty much following Alton Browns Method above(although aged a week) and without the Terracotta.





Edited by BamaProud (06/22/14 09:09 AM)
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#3695811 - 06/22/14 09:31 AM Re: Dry aged beef [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13160
Loc: Tennessee

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Looks good. Once you get your confidence up, you should try getting your hand on a immediately fresh prime rib (I bet that with Hog and Hominy opening a butcher shop, you can get something less than 24 hours fresh) and going for the long aging process of ~50+ days.
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#3695846 - 06/22/14 10:56 AM Re: Dry aged beef [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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It may be a mistake but since there was no noticeable mold I didn't trim anything...including the driest edges. So I may have a few jerky-ish bits on the edges, but I don't see how that should effect what's below say 1/8 inch. its at 115 degrees now. Pulling it at 120 for a rest then putting the spurs to it for about 10mins.
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Save the Little ones for the Little Ones.
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#3695851 - 06/22/14 11:09 AM Re: Dry aged beef [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13160
Loc: Tennessee

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For the short age period, I wouldn't worry about trimming. I didn't trim my venison backstrap at ~25 days. Of course, there's no fat on venison, so it acts differently. As long as its not to hard to eat, I wouldn't worry about it.
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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