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.


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.


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.