MY Kids got me a 5 pound bone in prime rib for Fathers Day. I'd been wanting to try to dry age beef for a while now. This was my chance.
There is so much conflicting information on Dry Aging beef out there. I'm just winging it, following whatever seems to be the common procedures I found on line.
After 7 day it lost about 5 ounces in weight(6% of its original weight) Its a lot darker. I pretty much followed Alton Browns cooking Method (although aged a week) and without the Terracotta. http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe.html
There was no noticeable mold so I didn't trim anything...including the driest edges. So there ended up being some "jerky-ish" bits on the edges. I didn't see how that should effect what's below say 1/8 inch deep.
I used my blackberry wine to make an au-jus.
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.
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.
*As a side note I think they knew I wouldn't be able to eat 5 pounds of beef by myself.
There is so much conflicting information on Dry Aging beef out there. I'm just winging it, following whatever seems to be the common procedures I found on line.
After 7 day it lost about 5 ounces in weight(6% of its original weight) Its a lot darker. I pretty much followed Alton Browns cooking Method (although aged a week) and without the Terracotta. http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe.html
There was no noticeable mold so I didn't trim anything...including the driest edges. So there ended up being some "jerky-ish" bits on the edges. I didn't see how that should effect what's below say 1/8 inch deep.
I used my blackberry wine to make an au-jus.
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.
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.
*As a side note I think they knew I wouldn't be able to eat 5 pounds of beef by myself.