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Started By
Message
Is a week in the fridge too long for uncooked rib roast?
Posted on 12/17/25 at 11:54 am
Posted on 12/17/25 at 11:54 am
I purchased an 8# roast today to cook on Christmas day. With it being a week away, should I put in the freezer today and pull out on Saturday to thaw? I want to dry brine for 48+/- hours on a rack before cooking it. I'm thinking if I pull it out Sunday morning, it'll be fully thawed by Tuesday morning and I can put on the salt for the dry brine.
Preferably, today, I put it on a rack until Tuesday morning for some dry aging and extra flavor, then trim off the dry crusty areas, salt and put back in the fridge until I'm ready to cook, but I don't know if that's too long for amateur dry aging.
Recommendations?
Preferably, today, I put it on a rack until Tuesday morning for some dry aging and extra flavor, then trim off the dry crusty areas, salt and put back in the fridge until I'm ready to cook, but I don't know if that's too long for amateur dry aging.
Recommendations?
9
Posted on 12/17/25 at 12:11 pm to HubbaBubba
CAD should be here shortly to help you out
Posted on 12/17/25 at 12:15 pm to HubbaBubba
Depends on the date the roast was packed.
If it was packed recently, then you should be fine. If it was packed over a week ago, maybe not.
If it's vacuum packed, I definitely wouldn't remove it and let it sit in a fridge, unpackaged, for the next 6 days. Dry aging requires a specific humidity.
If it was packed recently, then you should be fine. If it was packed over a week ago, maybe not.
If it's vacuum packed, I definitely wouldn't remove it and let it sit in a fridge, unpackaged, for the next 6 days. Dry aging requires a specific humidity.
This post was edited on 12/17/25 at 12:18 pm
Posted on 12/17/25 at 12:22 pm to HubbaBubba
no
Posted on 12/17/25 at 1:05 pm to HubbaBubba
It'll be fine in the fridge.
Posted on 12/17/25 at 1:11 pm to HubbaBubba
No Alton Brown recommends wrapping in cheese cloth and putting on a tray in a sheet pan for 1 week before cooking. Helps meat dry out for bark and helps to intensify beef flavor a bit.
Posted on 12/17/25 at 1:31 pm to SingleMalt1973
quote:I did it for 2 weeks last year soaking it with very bad bourbon every few days. It was great.
No Alton Brown recommends wrapping in cheese cloth and putting on a tray in a sheet pan for 1 week before cooking
Posted on 12/17/25 at 1:35 pm to HubbaBubba
If it is vacuum packed wet, that is a light brine and you can leave it in the fridge for up to 3 weeks. When you take it out you'll need to wash it and trim the green off but it will be very good and very tender. You wont be disappointed.
Posted on 12/17/25 at 1:43 pm to AlxTgr
Bad bourbon flavored beef? Why?
Posted on 12/17/25 at 1:47 pm to HubbaBubba
quote:consider the store got in all the rib roasts today and they're going to be selling the same ones through christmas so all you did is move it from their fridge to yours.
Is a week in the fridge too long for uncooked rib roast?
quote:
Preferably, today, I put it on a rack until Tuesday morning for some dry aging and extra flavor, then trim off the dry crusty areas, salt and put back in the fridge until I'm ready to cook, but I don't know if that's too long for amateur dry aging.
no comment
Posted on 12/17/25 at 2:15 pm to HubbaBubba
No. It is fine and will be fine. Leave it uncovered if you like and let it dry out some.
I’ve left them for probably 3 weeks at least before.
I’ve left them for probably 3 weeks at least before.
Posted on 12/17/25 at 2:16 pm to SixthAndBarone
quote:Because the product is soooo good.
Bad bourbon flavored beef? Why?
Posted on 12/17/25 at 2:17 pm to HubbaBubba
It'll be fine.
Posted on 12/17/25 at 2:41 pm to SingleMalt1973
quote:
No Alton Brown recommends wrapping in cheese cloth and putting on a tray in a sheet pan for 1 week before cooking. Helps meat dry out for bark and helps to intensify beef flavor a bit
saw this episode. Do you think same can be done for a whole tenderloin?
Posted on 12/17/25 at 2:45 pm to SixthAndBarone
quote:
Bad bourbon flavored beef? Why?
Because that’s what cheap tasting bourbon is good for. Basting, BBQ sauce and Crown & Cokes.
The good shite is meant to be drank.
Posted on 12/17/25 at 3:16 pm to Motorboat
Don’t know why it couldn’t be done for a tenderloin
Posted on 12/17/25 at 3:55 pm to OTIS2
quote:
It'll be fine.
and thank you for your support in that original 'cad's dry-aging' thread too
Posted on 12/17/25 at 4:11 pm to CAD703X
quote:And that dirty bastard didn't clue me in to his dry aging thread!
and thank you for your support in that original 'cad's dry-aging' thread too
Posted on 12/17/25 at 4:15 pm to LSUballs
He survived his dry aging. He is stronger today and mutated from the green splotches on the meat packed with Super Hero Encoding.
Posted on 12/17/25 at 4:36 pm to HubbaBubba
quote:its for the best
And that dirty bastard didn't clue me in to his dry aging thread!
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