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Author Topic: Dry aging a 14 pound rib roast- Day 35  (Read 1639 times)

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just4fn

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Dry aging a 14 pound rib roast- Day 35
« on: November 09, 2021, 07:17:38 PM »
I posted this on another board but thought someone here might be interested.  I'm dry aging a 14 pound choice rib roast for 40 days.  Trying to bring my steaks to the next level. I started yesterday.  I'm using Umai dry age bags.  Pretty easy process.  Here are the 1st pictures at the beginning:

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« Last Edit: December 12, 2021, 10:59:22 PM by just4fn »
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urnmor

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Re: Dry aging a 14 pound rib roast
« Reply #1 on: November 09, 2021, 09:56:57 PM »
following
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Bentley

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Re: Dry aging a 14 pound rib roast
« Reply #2 on: November 09, 2021, 10:19:08 PM »
I saw these a few years back.  I guess I never saw the need for them.  In my experience the aged portion is going to be sliced off so I never worried about the beef taking on smells in the fridge.  What is your reasoning for the bag and not just a traditional open air age?
« Last Edit: November 09, 2021, 10:28:41 PM by Bentley »
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just4fn

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Re: Dry aging a 14 pound rib roast
« Reply #3 on: November 09, 2021, 10:45:25 PM »
Quote from: Bentley on November 09, 2021, 10:19:08 PM
I saw these a few years back.  I guess I never saw the need for them.  In my experience the aged portion is going to be sliced off so I never worried about the beef taking on smells in the fridge.  What is your reasoning for the bag and not just a traditional open air age?

I can't answer because this is my 1st try at this.  It seems to work as expected so I went with the bags.  I guess there are 2 ways to skin a cat.  The bags are not a vacuum bag but a breathable membrane. 
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Bentley

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Re: Dry aging a 14 pound rib roast
« Reply #4 on: November 09, 2021, 11:48:47 PM »
They work, it is a permeable membrane that allows moisture out bit does not allow it in, almost like Gortex.  To me they were just and added expense.  If you are so inclined take photo along the way and post them in here please!
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just4fn

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Re: Dry aging a 14 pound rib roast
« Reply #5 on: November 10, 2021, 12:12:54 AM »
I will at the 10 day intervals.
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yorkdude

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Re: Dry aging a 14 pound rib roast
« Reply #6 on: November 10, 2021, 05:01:23 AM »
Following as well.
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BigDave83

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Re: Dry aging a 14 pound rib roast
« Reply #7 on: November 10, 2021, 07:26:15 AM »
That should turn out well. Will be interested in seeing your results and thoughts when it is done.

I use Umai bags for some of the stuff I make as I don't have a curing chamber. They work well for me, other than I end up with some case hardening which is not a huge deal.
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just4fn

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Re: Dry aging a 14 pound rib roast
« Reply #8 on: November 17, 2021, 09:45:34 AM »
Here is the 10 day mark.  30 more to go! The meat is a darker red and the fat looks aged. Starting to get the dry aged pellicle.

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Bentley

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Re: Dry aging a 14 pound rib roast
« Reply #9 on: November 17, 2021, 10:21:07 AM »
You are going to have some happy beef eaters!
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SmokinHandyman

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Re: Dry aging a 14 pound rib roast- Day 10
« Reply #10 on: November 18, 2021, 02:34:59 PM »
Gonna be good
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just4fn

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Re: Dry aging a 14 pound rib roast- Day 10
« Reply #11 on: November 26, 2021, 10:29:47 AM »
Here is the 19 day Pictures:

Day 1

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Day 10

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Day 19

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jdmessner

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Re: Dry aging a 14 pound rib roast- Day 19
« Reply #12 on: November 26, 2021, 05:04:33 PM »
That is going to be one nice looking roast. Half way there! Looking forward to seeing the end result. Thanks for sharing your journey.
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Bentley

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Re: Dry aging a 14 pound rib roast- Day 19
« Reply #13 on: November 26, 2021, 05:35:46 PM »
How did you come to the decision to go 40 days?
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just4fn

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Re: Dry aging a 14 pound rib roast- Day 19
« Reply #14 on: November 26, 2021, 05:40:59 PM »
I picked it out of the air.  I may go 35-39 days
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