Dry aged beef

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BamaProud

BamaProud

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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. :)
 
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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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.

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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.
 
How did your salami turn out? We talked about a trade for my blackberry wine. ...the wine is still young but pretty good. I'm using it for my au-jus. The wine should mature in 3-6 months
 
The Best Prime Rib I have ever eaten was actually the first Prime Rib I ever tried. I was about 18 years old and got it at a Yacht Club on Dauphin Island, AL. Since then none have ever been quite as good. There isn't any doubt in my mind now that it was dry aged.

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As I suspected, the ends(or sides) were nearly inedible. If I were serving it in a restaurant they wouldn't go on a plate but they are fine for snacking. That same "crust" that made the end pieces tough was fantastic in small bits surrounding the sliced steaks.
 
The last time I looped through Brookhaven, there wasn't any indication of a new place going in anywhere......looking forward to seeing some progress on that.
 
Poser":3lxowbzm said:
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.
Click to expand...


Poser, is Hog and Hominy open? I plan on aging another Prime Rib starting in a few days. If possible I'd love to have a fresh one.
 
BamaProud":2t0gciuf said:
Poser":2t0gciuf said:
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.
Click to expand...


Poser, is Hog and Hominy open? I plan on aging another Prime Rib starting in a few days. If possible I'd love to have a fresh one.
Click to expand...


Porcellino's opened a couple weeks ago. I haven't been in yet, but i've seen photos of their butcher board. Better save up some megabucks, because that place ain't cheap. I was expecting a premium price for fresh butchered Berkshire, but not to the extent I've seen so far. For example, I pay $5.99/lb. when I'm curing bacon, and Whole Paycheck doesn't have theirs on sale. Normally, it's $3.99 or $4.99, depending on where their belly came from. The belly at Porcellino's is $10.99/lb. Chops and other such pork offerings range from $10.00-$12.99/lb.
 
Fresh Market has standing rib roasts for neighborhood of $9.99/lb. They look excellent. And I've found their meat quality to be better than Charlies in recent years, as well.

I almost took a picture of it last night, but I couldn't get close enough. They were packed.
 
Fresh Market still had the standing rib roast on special tonight @ $9.99/lb

They still looked excellent.
 

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