"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-18-2008, 06:17 AM   #1
Assistant Cook
 
Join Date: Dec 2008
Posts: 1
Thumbs down Dry aging bone-in prime rib at home

How is the best way to dry age a 4 bone prime rib at home?

__________________

__________________
hunkydory is offline   Reply With Quote
Old 12-18-2008, 06:43 AM   #2
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
From what I know of the process, you can't.
Your fridge (or whatever you would be using) has to be set at exactly the right temp and humidity, and never change.
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 12-18-2008, 07:33 AM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Welcomne to DC....
The meat needs to sit on a wire rack with a drip pan underneath for drainage…
Wrap the meat loosely with towel(s)….Very clean towel(s)…They wick moisture away.
Change the towel(s) out every day, and replace with fresh clean ones for 3 to 21 days…Longer is better. Keep your refrigerator at 33* to 38* and the humidity in the 50% to 60% range.
IMO a big waste of time for a homeowner...It can be bought at some specialty meat markets...Expect to pay a premiuim $$$$ price for it....

Have Fun!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 12-18-2008, 08:51 AM   #4
Senior Cook
 
FincaPerlitas's Avatar
 
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
Earlier this week, on one of the Food Network holiday specials, Guy Fieri demonstrated his technique for dry-aging a prime rib roast. It looked gorgeous. Here's the link to the episode and his recipe: Holiday Roast Beast : Dear Food Network : Food Network
__________________
FincaPerlitas is offline   Reply With Quote
Old 12-18-2008, 09:33 AM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I agree with Suzi. This is not really something that can be done at home in most cases.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-18-2008, 09:36 AM   #6
Executive Chef
 
Join Date: Jul 2008
Location: central Ohio
Posts: 3,131
I don't know what the process is but I know Tyler florence just showed how to do it this week on Food Network...You could probably look it up on their site.
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."

deelady is offline   Reply With Quote
Old 12-18-2008, 12:04 PM   #7
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,254
Since it's basically controlled rotting you need to do it very carefully in a finely regulated environment temperature and humidity-wise.

It's not the safest thing to do yourself.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 12-18-2008, 12:23 PM   #8
Senior Cook
 
FincaPerlitas's Avatar
 
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
This thread is pretty interesting to me. I love good aged beef but have never considered trying to do it myself. When I saw the Food Network special this week (see post #4, above), I thought to myself "This looks fairly simple and straight forward. Maybe I should try it some day."

Then I started reading the posts here from those of you who recommend against home aging and decided to do some research for myself. I've come to the conclusion that you're right, home aging isn't safe. I've read several articles about it. Here's a very good explanation of the process and why it shouldn't be attempted at home: Aging Beef - The nearly lost art of the great steak.
__________________
FincaPerlitas is offline   Reply With Quote
Old 12-18-2008, 01:22 PM   #9
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Y'all come visit us here in New York City. We can have the DC steakout right here

I had steak there once for my BD. It was great. You can see the aging room from the street.

AC
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 12-21-2008, 07:30 PM   #10
Assistant Cook
 
Join Date: Dec 2008
Posts: 2
Vist a Whole Foods store, in the meat department the have a very special cooler just for those cuts of beef, temperature and humidity controlled.

Roger-
__________________

__________________
beaner2u is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.