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aging beef rib roast

post #1 of 6
Thread Starter 

Hi,

I've had a choice bone-in beef rib roast wrapped in cheesecloth for 5 days.  It's in the man-fridge in the garage where it sits undisturbed and cold, and it's the 2nd wrapping, the first was removed after 24 hours and replaced with fresh.  I'm roasting on Christmas day, should I be concerned about too much moisture loss? 

 

I welcome thoughts and suggestions.

 

Many thanks

 

Doug in Denver

post #2 of 6

http://www.cheftalk.com/t/69865/dry-aging-steak-need-some-help

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 6

once you've finished with all the happy horse pucky over there, you might want to ask "and exactly what does dry aging do?"

 

in short, it is a time delay which lets the meat "rot" - i.e. the various enzymes etc do their thing to make the meat softer/tender

and also allows water from the meat to evaporate thus, in theory, "concentrating" the flavor.

 

"professional conditions" are intended to keep the temp and RH at optimum conditions.

can you do it in the home fridge?  yes - no question about it.  generally recommended to a short period (10 days max) because the home fridge is not "as exact" at the pro set-ups.

 

my butcher does dry aged; but he won't go past 14 days.  so I order it, buy it at 14 days, then chuck it in my fridge for another 5-7 days.

I do so love living dangerously....
 

post #4 of 6

Probably should weigh it first so you don't lose too much.  15% weight loss is about right.  (is that right?)

post #5 of 6
Thread Starter 

...a lively bunch are we!  Thanks Dillbert, despite the assertions to the contrary, I have noticed a finer flavor and texture with home-aging.  So I'll open another bottle and press on...what could go wrong...?

post #6 of 6

I do not agree re. Dry aging in your home fridge. The fridge has to be a controled enviorment, which while holding other perisable foods in it you can't do,  Commercially  both temperature and light is used yes light to stop harmful mold build up both on the meat and the walls of fridge.  The aging process takes time and exact control, and you do lose a lot of weight from the meat as high as 18 to 20%. Is it worth it ? some say yeas others no. Its up to the individuals  taste.

CHEFED
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