1) Wait for a standing rib roast to go on sale.
2) Unwrap it and put it on a rack
3) Stick it in the fridge and forget it.
That is it!
We do have a small dorm fridge (leftover from college days) we specifically use to dry age meat.
This is the roast we intend to eat for Christmas.
2 comments:
So, do you cut off all of the dry, funky, scabby looking parts before you roast it?
And it really tastes better, not all gamey and moo-ey?
Actually we do not. The dry, funky, scabby stuff tastes pretty good when cooked.
It tastes better but also it is a much more tender product. The dry aging lets it rot a bit so it is softer. And the dry aging dehydrates the beef so it has a stronger beef flavor.
All you need is a hot oven and salt and pepper.
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