Finally Dry Aged a Roast

[crewdawg52]

Small 3lb 10 oz rib roast wanted to dry age. In the frig at 35*-36*. Placed over a ceramic pan that has sea salt in it.

Day 1 (after 24 hrs)

Day 6. Weighted in at 2lb 5oz!!!

Sliced the dried stuff off (kept for beef stock). Left with two really nice steaks (yep... over "aged" the small roast)

Sliced and DEVOURED! Never done one before, but I will most definitely do a larger one again. Didnt need to age a small piece like that, so long. Lessons learned and written down!

To tell the truth, never had a "beefy" steak like that ever!

[Rich Parker]

Awesome! I need to try that.

[Derek]

Looks good Geoff.

[BruceB]

Admittedly having limited knowledge of dry aging, I have a question; what is the purpose of placing sea salt in a pan under the meat?

[crewdawg52]

Originally Posted by BruceB

Admittedly having limited knowledge of dry aging, I have a question; what is the purpose of placing sea salt in a pan under the meat?

The idea (from what I read in books and on the net) is that the salt helps remove moisture, and "purifies" the air. Is it really needed? I dont know, had some so I used it. I have seen restaurants that do dry age their beef, keep a wall of salt blocks in the room.

Will do it again though, but with a whole strip or rib roast.

[Extreme]

nice looking steaks bro, you think there is any use for this technique on say a brisket?
Troy

[jerry516planes]

That was a mouth watering picture!

[BruceB]

Next question, I assume you've done rib roast before...did you notice any difference in the final product? Enough difference to make the extra work worthwhile?

[crewdawg52]

Originally Posted by Extreme

nice looking steaks bro, you think there is any use for this technique on say a brisket?
Troy

Dont know. I'd have to look into that. Interesting though. There is a product called, "Drybag Steak". Looked interesting and may give it a try.

http://www.drybagsteak.com/dry-aging...directions.php

http://www.youtube.com/watch?v=yRKGYyFDAFk

Originally Posted by BruceB

Next question, I assume you've done rib roast before...did you notice any difference in the final product? Enough difference to make the extra work worthwhile?

Yep! A lot of moisture was removed, thus the dried appearance. By keeping the frig in the 34*-36* range, you keep the slime and bacteria at bay. But if you age for long periods of time, its not uncommon to have some bacterial growth. Just cut that off. But the inside (after cutting it off) was moist and the flavor was really concentrated. That's why I said I was gonna do it again, but with a larger, whole NY Strip or Rib Roast (or minimum of 7 lbs).

For a steak or roast the size I did, I wouldn't age it longer than say 3 days. Smaller cut of meat, less time. Only use prime, or the top 2 choice grades due to the marbling.

[SmokinLee]

The last few years I have been drying my christmas dinner rib roast. I usually get about a 9 pounder and just set it on a rack over a plate, wrap a couple paper towels to wick away the moisture. I change the paper daily and let it go about a week. Usually lose about 3 ponds of tasteless water weight. I don't trim off the dryer portions though, I just rub it down real good with oil and season just before giving it a good sear. Them steaks look really good and I want one right now. Nice post Geoff. Interesting thought on the brisket.