Wednesday, December 16, 2009

Dry Aging Meat

So I have mentioned a few times about how we dry age a standing rib roast. This is how we do it:

1) Wait for a standing rib roast to go on sale.

002

2) Unwrap it and put it on a rack
006

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:

KP said...

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?

Minjenah said...

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.