Dry aging Prime rib

[Da' Moose]

After reading all the reviews on the exceptional taste and texture on dry aged beef, I decided to take the plunge and try my hand. Having received a used refrigerator from my Brother in law when he remodeled his kitchen,
I decided to dedicate it to aging my first rib roast.

After cleaning the fridge well, and sanitizing with StarSan, (all you home brewers will be familiar with this) I set it up with a fan and wet bulb thermometer.
The water jugs are for thermal regulation when the door is opened per Meatheads technique,

https://amazingribs.com/more-technique-and-science/more-cooking-science/aging-beef-home

I then placed the roast on the lower rack and sealed the door with a "do not open" sign.



I'll probably check back on it in a week or so to ensure the temp is steady then let it go for the duration. Will keep posting with updates. Wish me luck!

[Oakgrovebacon]

Looks like you will be eating good about the end of January.

[lonnie mac]

Let us know how it works out! I use the Umai system a lot. Was thinking I will soon turn one of my fermentation fridges into a dry aging machine. Yep, I am very familiar with StarSan.

[RonB]

Good luck.

[Ericm]

I tried this method too...wrapped prime rib in cheese cloth for a week, trimmed, rubbed - then smoked in the KBQ and seared when it reached 120 degrees. Best cooked I’ve ever done!

[HawkerXP]

Nice! Merry Christmas!