|Anyone try dry aging beef at home?||killermustard|
Dec 27, 2002 5:35 PM
|Made my first prime rib for x-mas dinner by following a unique recipe. The first step was to dry age the beef for 3 to 7 days in the fridge by simply placing it on a rack, and shaving off the dry layer at the end of the 3-7 days.
The prime rib came out tasty and tender, but since this is my first attempt, I don't know whether to attribute it to the seasonings (garlic and dijon mustard), the cooking method (in a covered pot at 500 degrees for 1 hour, turn off oven, wait 2 hours before peeking), or the aging.
The dry aging was a pain in the ass, so I won't do it again unless I'm sure it'll make a difference. Any thoughts?
|According to one recipe . . . .||phacops rana|
Dec 28, 2002 5:13 PM
|. . . . the trick is to keep it dry for a couple of weeks. This chap (whose name I forgot) wraps it in towels and changes the towels (washed with a non-scented detergent, thank you) every other day. You will have to cut off the scab-like and/or greenish skin, and you will have lost quite a bit of weight and volume. He swears by it. As for me, I think it would take up too much space and make my fridge smell just a wee bit niffy. I think I'll but my beef dry aged for me: the cost/troublesome ratio just doesn't work out for me. Of course, I'd just as soon get prime grade grass fed beef in the first place.|| |