Dry-Aged Prime Rib - How to Dry-Age Beef
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Date: 2019-09-21
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Comments and reviews: 10
Zachary Folse
Get the smallest fan you can and run the cable out the door to an extension it helps and I have done the same lb amount of prime rib for last thanksgiving and did 17-20 days trimmed all the excess trim off and used it to make fat for cooking or tossed into my mushroom gravy I was making with the dripping from cooking my prime rib roast. In the 20 days I got an amazingggg flavor better than most steakhouses dryaged products lol 35-45 days seems too far for me and I would do without the saline personally. Im a chef and everyones saying they only get blue cheese flavor profile out of 45-60 day aged steaks but I get it off home dry aged steaks under or at 20 days lol
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Get the smallest fan you can and run the cable out the door to an extension it helps and I have done the same lb amount of prime rib for last thanksgiving and did 17-20 days trimmed all the excess trim off and used it to make fat for cooking or tossed into my mushroom gravy I was making with the dripping from cooking my prime rib roast. In the 20 days I got an amazingggg flavor better than most steakhouses dryaged products lol 35-45 days seems too far for me and I would do without the saline personally. Im a chef and everyones saying they only get blue cheese flavor profile out of 45-60 day aged steaks but I get it off home dry aged steaks under or at 20 days lol
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Plasticman
Try the Alton Brown's quick dry age method sometime if you already haven't. Just dry age pre cut 1-2 inch thick steaks wrapped in a few layers of paper towel. Constantly changing it up to 3 times per day while sitting on a cookie cooling rack. some kind of rack, In the fridge. For only 5 days up to maybe 12 is as long as I've been able to wait. I can seriously taste the difference in the richness and beefiness, also there is little to no dry waste or jerky. I've tried it with a 4 rib roast before, but it didn't age nearly as fast and was a joke to cut without a band saw. Check it out sometime, and props to you Chef John for trying this risky experiment.
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Try the Alton Brown's quick dry age method sometime if you already haven't. Just dry age pre cut 1-2 inch thick steaks wrapped in a few layers of paper towel. Constantly changing it up to 3 times per day while sitting on a cookie cooling rack. some kind of rack, In the fridge. For only 5 days up to maybe 12 is as long as I've been able to wait. I can seriously taste the difference in the richness and beefiness, also there is little to no dry waste or jerky. I've tried it with a 4 rib roast before, but it didn't age nearly as fast and was a joke to cut without a band saw. Check it out sometime, and props to you Chef John for trying this risky experiment.
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Chairofthebored
you didn't lose 40 worth of product, you lost 2lbs of moisture. Also by leaving that dry stuff on the outside you made it impossible for your roast to absorb the salt you crusted it with, whereas if you had cut it away to the fresh meat it would easily absorb the salt like in a traditional roast. The dried meat doesn't have enough moisture to create a gradient for salt to pass into the cell wallsAlso the point of dry age isn't for funk, it's to concentrate the beef flavor (which once again, because you didn't salt it properly would not be as pronounced)Sorry Chef John this is the first video where I can't agree with your results
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you didn't lose 40 worth of product, you lost 2lbs of moisture. Also by leaving that dry stuff on the outside you made it impossible for your roast to absorb the salt you crusted it with, whereas if you had cut it away to the fresh meat it would easily absorb the salt like in a traditional roast. The dried meat doesn't have enough moisture to create a gradient for salt to pass into the cell wallsAlso the point of dry age isn't for funk, it's to concentrate the beef flavor (which once again, because you didn't salt it properly would not be as pronounced)Sorry Chef John this is the first video where I can't agree with your results
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william haynos
Over the holidays last year, I dry-aged a prime rib for 35 days with an Umai bag. There was some of the funk on the outer steaks but it wasn't good funk. Tasted a bit off. Maybe it was my fridge. Still ate it though. The inner steaks were phenomenal. They froze nicely. Just thawed the last one last weekend. Sous vide for 3 hours at 135. Seared it with my torch. Lyonnaise potatoes. Fresh tomatoes from the garden. California cab. Boom Felt like the Barry Gibb of my Dry-aged Prime Rib.
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Over the holidays last year, I dry-aged a prime rib for 35 days with an Umai bag. There was some of the funk on the outer steaks but it wasn't good funk. Tasted a bit off. Maybe it was my fridge. Still ate it though. The inner steaks were phenomenal. They froze nicely. Just thawed the last one last weekend. Sous vide for 3 hours at 135. Seared it with my torch. Lyonnaise potatoes. Fresh tomatoes from the garden. California cab. Boom Felt like the Barry Gibb of my Dry-aged Prime Rib.
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Faramir Vildhjärta
Im surprised you didnt make a joke about putting us (your fans) in the fridge. But anyway, I agree with what another person has said here. You dont waste time with making it sound yummier by eating it live, and when you do make a mistake youre honest about it and tells us how it turned out. Basically you focus on the method (with some delightful dry humour ) and not the finished product. Thats what makes you more fun to watch then Jamie Oliver for example. So thank you Mr. John
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Im surprised you didnt make a joke about putting us (your fans) in the fridge. But anyway, I agree with what another person has said here. You dont waste time with making it sound yummier by eating it live, and when you do make a mistake youre honest about it and tells us how it turned out. Basically you focus on the method (with some delightful dry humour ) and not the finished product. Thats what makes you more fun to watch then Jamie Oliver for example. So thank you Mr. John
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Syngine
Hi John, As you can see after the dry age was complete, it's just dry on the outside, but with zero white or green mold growth. The funky dry age flavor that you are after comes from different strains of Penicilium Roqeuforti (blue/green) and Penicilium Candidum (white. Your area was actually too CLEAN and also likely too dry. Your temp was good, but I bet that with no humidity monitor/controller, you were down sub 50%, which is way too dry for any of the good molds to grow.
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Hi John, As you can see after the dry age was complete, it's just dry on the outside, but with zero white or green mold growth. The funky dry age flavor that you are after comes from different strains of Penicilium Roqeuforti (blue/green) and Penicilium Candidum (white. Your area was actually too CLEAN and also likely too dry. Your temp was good, but I bet that with no humidity monitor/controller, you were down sub 50%, which is way too dry for any of the good molds to grow.
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Chris Wells
John Its Chris, a long-time food wishes fan and beef lover here. Have you heard that if you are going to start a dry age fridge you want to get some fat and trimmings from someone else's dry-aging room and smear the (Flavor) bacteria, and funk, and mold, to the inside of your fridge in hopes it keeps it alive and transfers onto your new fresh piece you put in? Maybe that's why there wasn't that much of a depth of flavor? Just a thought, I'd love to hear your feedback.
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John Its Chris, a long-time food wishes fan and beef lover here. Have you heard that if you are going to start a dry age fridge you want to get some fat and trimmings from someone else's dry-aging room and smear the (Flavor) bacteria, and funk, and mold, to the inside of your fridge in hopes it keeps it alive and transfers onto your new fresh piece you put in? Maybe that's why there wasn't that much of a depth of flavor? Just a thought, I'd love to hear your feedback.
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PG Plays Video Games
Out of all of the videos I've watched here, this is the easiest to makeJust. the most expensive. I don't have an extra fridge and so dry aging anything is impossible. So now i need an old beer fridge. Sketchy craiggies time. Next I'll need the prime rib. That's gotta run me a few bills, right? So all in all if I want to spend a few hundred bucks at christmas to really wow my mom and brother, I have the option. and I really wanna do it
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Out of all of the videos I've watched here, this is the easiest to makeJust. the most expensive. I don't have an extra fridge and so dry aging anything is impossible. So now i need an old beer fridge. Sketchy craiggies time. Next I'll need the prime rib. That's gotta run me a few bills, right? So all in all if I want to spend a few hundred bucks at christmas to really wow my mom and brother, I have the option. and I really wanna do it
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Tyler Mace
I tried doing something similar to this last year after I seen it go viral. I encased an 8 pound prime rib in butter and dry aged it for 35 days exactly like you did. I was disappointed. The general consensus between my guests was It is probably the worst Prime Rib you ever served us, but would pass for the best roast beef it was super tender and practically fell apart but lost a lot of what makes Prime Rib special.
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I tried doing something similar to this last year after I seen it go viral. I encased an 8 pound prime rib in butter and dry aged it for 35 days exactly like you did. I was disappointed. The general consensus between my guests was It is probably the worst Prime Rib you ever served us, but would pass for the best roast beef it was super tender and practically fell apart but lost a lot of what makes Prime Rib special.
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BoyBalastog
The taste is probably exactly what you should expect from such a clean 45-day dry-aging. Most self-aging steakhouses will end up with some amount of molds on the outside, and its those molds that accelerate the development of funky flavors, like they would for blue cheese. You're probably gonna have to wait at least 60 days if you want to get any sort of funk from such cleanly-aged meat.
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The taste is probably exactly what you should expect from such a clean 45-day dry-aging. Most self-aging steakhouses will end up with some amount of molds on the outside, and its those molds that accelerate the development of funky flavors, like they would for blue cheese. You're probably gonna have to wait at least 60 days if you want to get any sort of funk from such cleanly-aged meat.
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