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dry aged prime rib


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So my mother in law bought a prime rib the other day for Thanksgiving.  I didn't know what to do with it as I don't like to freeze a nice roast like that so my friend told me to dry age it.  He said take out of wrapping and wrap it in cheese cloth and put back in fridge changing cheesecloth after a few days.  I decided to try this even though we won't age for 30 days like recommended but my friend said even 10-14 days will change the tenderness some.  Has anyone tried this before and how did it turn out?

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I have just left in the sealed bag it comes in and leave in the fridge for a couple weeks or more..   just turned it over every 2 or 3 days...  turns out good that way...   never done it your way..   let us know how it turns out...    it has me wondering....

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Thanks Mike!  The one mistake maybe I made was I just took out of packaging and wrapped in cheesecloth right away without washing and drying.  Always room for improvement when trying things.  I am going to end up smoking this roast when it is time to cook but in the meantime hopefully this will breakdown some stuff and create  a more tender roast.  I will update this thread as I go through the process.  It started off a very nice red color as a good chunk of meat should from the store.

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Way back in the day in St. Paul I used to buy prime rib at Country Club market on Snelling Ave for $2.19 a pound and grill them up whole on my weber. I would leave most of the fat on, take a knife to it and then push the garlic cloves into the fat before cooking. Mmm were they good.  😋

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