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Author Topic: Dry aging a 14 pound rib roast- Day 35  (Read 2331 times)

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just4fn

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Re: Dry aging a 14 pound rib roast- Day 30
« Reply #30 on: December 08, 2021, 09:38:57 PM »
I've decided to take it out at 35 days because it's a Sunday and I can split it with my family that day.  I will show pictures.
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just4fn

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #31 on: December 12, 2021, 11:02:36 PM »
So I took out the roast and completed my journey at 35 days.  It came out fantastic. Nice deep red color, meat was dense and very flavorful. Here are some pictures:

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yorkdude

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #32 on: December 13, 2021, 05:05:56 AM »
Looks terrrific, nicely done.
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Bentley

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #33 on: December 13, 2021, 01:18:37 PM »
Funny how they lose that roundness and look more like a NY Strip at the end...You probably have already discarded the trim.  If not, you can render it and use the "steak love" for basting,  One of the steak houses used theirs to do just that before they put them on the grill.  I just cant remember which one, I wanna say Prime in Chicago or Peter Luger's in Brooklyn.
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urnmor

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #34 on: December 13, 2021, 09:35:33 PM »
they look great
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Bar-B-Lew

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #35 on: December 14, 2021, 09:40:15 AM »
They looked great.  Any reason you kept that big hunk of fat on the tip instead of cutting it off?
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just4fn

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #36 on: December 15, 2021, 11:05:03 PM »
Quote from: Bar-B-Lew on December 14, 2021, 09:40:15 AM
They looked great.  Any reason you kept that big hunk of fat on the tip instead of cutting it off?

Fat is flavor.  You can always cut it off after it's cooked.  Delicious.
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okie smokie

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #37 on: December 18, 2021, 04:51:23 PM »
Looks like those are vacuum sealed bags??? If so isn't that "wet" aging?  Perhaps I am confused?
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just4fn

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #38 on: December 18, 2021, 05:35:33 PM »
Quote from: okie smokie on December 18, 2021, 04:51:23 PM
Looks like those are vacuum sealed bags??? If so isn't that "wet" aging?  Perhaps I am confused?

They are a special bag made by Umai. From their website:  UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry® you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
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okie smokie

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Re: Dry aging a 14 pound rib roast- Day 35
« Reply #39 on: December 19, 2021, 10:46:46 PM »
Quote from: just4fn on December 18, 2021, 05:35:33 PM
Quote from: okie smokie on December 18, 2021, 04:51:23 PM
Looks like those are vacuum sealed bags??? If so isn't that "wet" aging?  Perhaps I am confused?

They are a special bag made by Umai. From their website:  UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry® you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
Thanks for the info. Will look into it. 
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