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Dry Aging Beef
Posted on 12/15/18 at 7:19 pm
Posted on 12/15/18 at 7:19 pm
Contemplating snagging a standing rib roast tomorrow and doing the whole cheesecloth/fridge dry age on it until Christmas dinner.
Has anyone done this at home and, if so, what were your thoughts on the results? Regrettably, I've never had dry aged beef in my life, not even from a restaurant. I expect it to be a bit stronger, concentrated beef flavor?
Would it be ok to cut the roast into steaks after trimming and then sous vide to a mid-rare or is it better to cook to a higher temp with aged beef?
Don't want to screw this up, nor waste the money, so any advice would be appreciated.
Has anyone done this at home and, if so, what were your thoughts on the results? Regrettably, I've never had dry aged beef in my life, not even from a restaurant. I expect it to be a bit stronger, concentrated beef flavor?
Would it be ok to cut the roast into steaks after trimming and then sous vide to a mid-rare or is it better to cook to a higher temp with aged beef?
Don't want to screw this up, nor waste the money, so any advice would be appreciated.
10
Posted on 12/15/18 at 7:29 pm to mmmmmbeeer
oh boy
Posted on 12/15/18 at 7:30 pm to mmmmmbeeer
Posted on 12/15/18 at 7:41 pm to mmmmmbeeer
Have you looked at the Umai Dry Aging bags? I haven’t used them, but they look simple enough.
Posted on 12/15/18 at 7:54 pm to rds dc
Dem toes 
Posted on 12/15/18 at 7:58 pm to mmmmmbeeer
Let Kenji be your guide: LINK
Posted on 12/15/18 at 7:59 pm to GeauxTigers2007
quote:
Have you looked at the Umai Dry Aging bags? I haven’t used them, but they look simple enough.
I havent used these either but have heard good things.
Posted on 12/15/18 at 8:07 pm to KosmoCramer
fricking CAD
Posted on 12/15/18 at 8:09 pm to Caplewood
Lighting would be better these days with the philips Hue bulbs he has
Posted on 12/15/18 at 11:58 pm to mmmmmbeeer
You're talking only a week. It won't make that much of a difference.
Posted on 12/16/18 at 12:09 am to Degas
Ehhh, it’d be better than not dry aging it.
Posted on 12/16/18 at 12:14 am to KosmoCramer
quote:CAD did the medieval dry aging method it seems
Posted on 12/16/18 at 3:23 am to BRgetthenet
quote:
Ehhh, it’d be better than not dry aging it.
There wont be a noticeable flavor/texture difference between fresh and a week dry age.
Posted on 12/16/18 at 4:26 am to mmmmmbeeer
I have been really wanting to try this but will need to buy a mini fridge, my wife normally humors most of my projects/experiments but would draw the line on this one I am afraid.
Posted on 12/16/18 at 6:43 am to mmmmmbeeer
Here is a good article from serious eats that I’ve used a few times with great results. LINK
Like others have said, it’s too late for Christmas. You need at least 20 days to start making a difference.
Like others have said, it’s too late for Christmas. You need at least 20 days to start making a difference.
Posted on 12/16/18 at 1:06 pm to The Egg
quote:
CAD did the medieval dry aging method it seems
He claims to have eaten those rotten things.
This post was edited on 12/16/18 at 1:34 pm
Posted on 12/16/18 at 1:36 pm to mmmmmbeeer
Go to Rouse’s. You can just buy dry aged Rib Roast
Posted on 12/16/18 at 2:12 pm to TigerstuckinMS
We all remember that from days gone by
No way he ate that mess
Posted on 12/16/18 at 6:56 pm to mmmmmbeeer
Dry aged is good but the taste can get a little “gamely”. See the pics of the dark meat above. One week is not lo enough as you will not notice any difference. For a $100 piece of meat, I would probably rather have it fresh from the butcher than in my fridge for a week. Also, the commericial dry agers do it at a temp much lower than your fridge.
Buy you some 21 day dry aged beef if you want to try it. The bone-in rib eye is my favorite. Grill as you normally would.
Buy you some 21 day dry aged beef if you want to try it. The bone-in rib eye is my favorite. Grill as you normally would.
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