Dry-Aged Prime Rib – How to Dry-Age Beef – Food Wishes

Dry-Aged Prime Rib – How to Dry-Age Beef – Food Wishes

hello this is chef john from food wishes
calm with dry-aged prime rib that’s right I’d raged a prime rib for over 40
days and 40 nights and I could hardly believe what happened or should I say
what didn’t happen okay the results were surprising a little bit confusing but
very interesting but anyway I don’t want to spoil the ending although I will say
if you’ve ever thought about dry aging your own prime rib you really should
watch this video first so with that let’s go ahead and get started and the
first thing you’re gonna need of course is a prime rib and this beautiful
specimen weighed in at about 10 pounds and not only do we want to make sure
there’s still a fair amount of fat on top but we definitely also want to make
sure we use a prime rib that has the bones attached and speaking of attached
I’m gonna go ahead and detach whatever that is right there and then the only
thing we’re gonna do before we put this on our drying rack let’s go ahead and
quickly clean the surface with a little bit of salted water
okay just dissolved like a spoon of salt in a cup of water and we will use that
to wipe down the surface okay some people like to rinse this under running
water and then Pat it dry and then others will actually dip it in a brine
but I think this quick wipe down with a saline solution is more than adequate
and that’s it besides some clean beef the only other thing we’re gonna need
here is some kind of tray and rack to put it on which for me will just be a
sheet pan with this roasting rack and then before we rack our beef I’m gonna
put some salt down on the tray first okay some regular sea salt plus some
pink Himalayan salts and people that know things about this stuff say that
that will help control the humidity and purify the air whatever that means but
you know what it looks cool it feels right plus the best rice beef I’ve ever
had was in Chicago and was actually aged in a room that was lined with this pink
salt but anyway you decide I mean you are after all the Barry Gibb of your dry
aged prime rib and I really don’t think there’s gonna be that much of a fact on
whether the bacteria in your refrigerator is gonna be stayin alive
stayin alive and that’s it once we have our beef Panda up we can head to our
hopefully dedicated fridge okay I’m doing this in my empty spare fridge in
the garage which really will make this whole operation a lot easier than trying
to do it in your regular fridge that you’re going to be opening and closed
a million times and what we’ll do is leave it in this fridge from anywhere
between 30 and 45 days okay they say in less than 30 days not much happens and
after 45 days maybe too much happens and by the way the temperature of your
fridge is critical okay we really want to maintain a temperature between 34 and
38 degrees and so then I wasn’t guessing I used this probe thermometer that I
have dangling somewhere near the meat in the middle of the fridge and this is
actually what my prime rib looked like after two weeks of Aging alright it was
getting dark it was getting dry but happily there was nothing dangerous
looking growing on the outside oh and I should mention a lot of people recommend
you have a fan in your fridge but I don’t have a fridge fan or a fan to put
in my fridge and that didn’t seem to cause any problems but anyway that’s
what it looked like after two weeks and this is what it looked like after six
weeks when I finally pulled it out okay it was even darker and even drier and it
had a very subtle pleasantly funky smell so I was feeling pretty good except I
did not want to do what is traditionally the next step and that would be trimming
all the hard dry surface off until we get down to that nice soft fresh meat
all right I was okay trimming off a little bit of the fat since I’m not
gonna eat all that anyway but I really did not want to Tremayne the meat away
I mean sure was super hard and almost black but I thought that might be the
best-tasting part although I was thinking is that safe to eat so I
decided to do an experiment okay I was gonna slice a little piece off the side
so that I could cook it and test it okay sure I’m a chef but I’m also a horribly
under educated scientist so I cut a little piece off the end that was mostly
fat and it was funny even though it was dark the meat underneath really did feel
like fresh meat whereas the other side felt and looked like a cross between
beef jerky and leather but anyway like I said I went ahead and trimmed that up
and then seasoned it with a little bit of salt after which I quickly pan-fried
it and what I was thinking was I would eat this piece and if I didn’t get
horribly ill I would know it was okay not to trim all that stuff off
and yes I have to admit as I cut into this I was a little bit scared because
it’s not every day you eat a piece of medium-rare meat attached to Blackheart
and if you’re wondering what this tasted like I’m not going to tell you okay
we’re gonna save the flavor review for the end but texturally I determined it
was very edible and I’m happy to report I survived this experience with no
adverse effects at all so I did go back to trim off a little bit of the fat in
any areas I thought were even remotely suspicious looking but as you will see
from my pile of scraps I really didn’t trim off any of the meat
at all which is good because this thing lost like two pounds of weight during
the dry aging process which had $20 a pound means I lost like $40 into the
atmosphere but anyway like I said I went ahead and did the minimal amount of
trimming at which point we’ll go ahead and transfer that back onto our rack
only this time it’s in a roasting pan and then once that set we’re gonna have
to generously season this with salt and to help us do that we’ll go ahead and
spray the surface with water so that the salt sticks okay otherwise that surface
is so dry and slick the salt really is not gonna hold down so I gave that a
spray all over before very very generously season in this with kosher
salt okay this is a big hunk of meat so you almost can’t put too much salt on
the surface and that’s it once we have that surface covered with salt finally
after six weeks we can cook this in one or two more days since we really do want
to give this meat enough time to pull some of that salt from the surface in so
I went ahead and pop mine in the fridge for 24 hours about 48 hours is probably
even better at which point we can pull it back out and yes finally we can cook
it in a couple hours all right we don’t want to put a roast this big into the
oven ice cold so we’ll just leave that on the countertop covered up in case
there’s any curious critters flying around and we’ll let it sit there
warming up a little bit at which point finally no more sykes
we’re gonna put this in the oven and because I’m gonna use a traditional
roasting method I’m going to use this probe thermometer so we get it perfect
and of course we want to place that right in the center and then what we’re
gonna do here is use the old 500 300 method which means we sear this in a
really hot 500 degree oven for 20 minutes and then reduce our heat down to
300 until it’s cooked to our liking which for me was supposed to be about
125 to 130 internal temp but story the probe thermometer I used could
not take the 500 degree temperature in unbeknownst to me stop working but
luckily I figured that out just in the nick of time and even though this went
up to more like 135 I still was okay so you probably don’t want to stick in your
thermometer until your oven temperatures come down to 300 but anyway all’s well
that ends well and I went ahead and let that rest for about 30 minutes before
slicing in which by the way is highly recommended I do not pull these right
out of the oven and cut straight in and even though I accidentally cooked this
closer to medium it was still absolutely gorgeous and juicy and still beautifully
pink and I could not wait to grab a fork and knife and start eating and by eating
I mean analyzing so I went ahead and plated up a giant portion all right
usually it’s one bone for two portions but not for me today and because I
wanted to focus on the flavor I did not serve this with any fancy sauces
although I do have something of a horseradish fetish so I did serve a
little bit of horseradish cream on the side for the later bites but anyway I
went ahead and dug in and it really was incredible just extremely juicy and
tender and I absolutely loved everything about it except it taste or lack thereof
and what I mean by that is that this tasted just like really good beef but I
really didn’t have any of that funkiness that one would expect after dry aging
beef for six weeks okay for me that really is the single most important
reason you would do this so while this really was delicious
I cannot honestly say it tasted that much different than just a regular old
prime rib we threw in the oven and roasted and I even tried that outer
crust by itself because that should have a stronger flavor but it didn’t now
having said that I do think the aging helped make this a little more tender
and because we lost two pounds of weight I do think the flavor concentrates a
little more but it just concentrated that regular beefy flavor and not that
kind of extra flavorful cheesy funkiness I really wanted and if I’m gonna wait
for six weeks and basically lose $40 worth of product through evaporation is
something that’s a little more tender and a little more beefy worth it and I
even tried a little bit of extra salt to see if that would bring it out but it
didn’t so to summarize I really don’t know
I mean I guess if you have the budget and the extra fridge give it a try
maybe yours will be funkier okay maybe we should have left it longer but I do
have to say the results were inconclusive so I can’t officially say I
really do hope you give this a try soon but what I will still say is head over
to food whooshes dot-com for all the ingredient amounts of more info as usual
and as always enjoy you

100 thoughts on “Dry-Aged Prime Rib – How to Dry-Age Beef – Food Wishes”

  1. Worth it or not, it's making my mouth water.

    It's a shame it didn't develop that cheesy funk, but I make all my steaks get that flavor by keeping blue cheese compound butter in the fridge.

  2. Theres a Dry aged meat group on Facebook that has a ton of info on how to properly dry age meat. You basically need your own "rig" to do it

  3. Well, you’re in California, so you have that crappy air. In Iowa, after 60-62 days it tastes super beefy and slightly nutty. And I cut off the “rotten” parts…

  4. Hello Chef John. I wish I had the extra space and fridge and also cookware and heck the damn ability to cook (I'm in a lot of pain most of the time because I'm disabled and have a bad back) but thanks to you I can experience what I wish I could do. I am thankful that you put the time and effort into your videos and I appreciate that and respect you for sharing with me and us how the experiment turned out. I'm sorry for rambling on in a silly comment. I just wanted you to know I enjoy your channel and I'm always looking forward to the new videos.

  5. Out of all of the videos I've watched here, this is the "easiest" to make

    Just….the most expensive. I don't have an extra fridge and so dry aging anything is impossible. So now i need an old beer fridge. Sketchy craiggies time.

    Next I'll need the prime rib. That's gotta run me a few bills, right?

    So all in all if I want to spend a few hundred bucks at christmas to really wow my mom and brother, I have the option…and I really wanna do it

  6. hey Chef John, thank you for the video. You are one of the inspirations keeping me learning how to cook. My friends and I really appreciate you!

  7. The over-riding thing I gained from this is that dry aging is a fad. What it was designed to do was help preserve meat in the old days, which it has done. The fact that your hunk of cow DOES NOT have a cheesy funkiness to it is a PLUS, not a MINUS.


  9. Thanks John I've done 7 and 14 day ages on rib roasts and ether worked just as well. never anything this long. but the Irish say "if it doesn't have a beard" but i am not sure with our industrialized farming its going to matter. Thank you for all you do! Really enjoy your channel!!!

  10. Funny thing is I said to myself towards the end that it was too much trouble for no significant reward which is the same conclusion you ended up reaching. Despite the fact I'd never do this, I still enjoyed the video, so thanks.

  11. I've aged my own steaks at home and am obsessed with researching/ watching things involving dry aging. There are a few things you could have done differently to ensure a better outcome.

  12. Dry aged beef seems like an unbelievable waste of time and product and just looks like another excuse to charge you an extra $50 for a steak in a fancy steakhouse.

  13. I tried doing something similar to this last year after I seen it go viral. I encased an 8 pound prime rib in butter and dry aged it for 35 days exactly like you did. I was disappointed. The general consensus between my guests was "It is probably the worst Prime Rib you ever served us, but would pass for the best roast beef" it was super tender and practically fell apart but lost a lot of what makes Prime Rib special.

  14. Thanks so much for this video..
    I like meat that is aged but a few days is enough and this confirms my thought on long aging beef.
    And Fish.. that's best fresh and nearly wiggling in my opinion.

  15. Maybe the lack of fan is what caused it to not develop the funky flavour?

    I've only ever tried dry-aged beef once myself, and it also lacked any funkiness, so I never bothered since.

  16. Would letting it age til 45 days have yielded better results you think? P.S. I tried your garlic parmesan wings recipe they were so good!

  17. I've just recently dried a 3-bone Prime Rib but just for 5 days and scared my guests. And, aside from finding the
    First Cut rather tough, I didn't dicern any difference. Since my guests couldn't tell a Ribeye from a chuck, I decided to for fit the aging an stick to my chimmichurri sauce. Thank you for this affirmation. D

  18. Hi John,

    As you can see after the dry age was complete, it's just dry on the outside, but with zero white or green mold growth. The funky dry age flavor that you are after comes from different strains of Penicilium Roqeuforti (blue/green) and Penicilium Candidum (white).

    Your area was actually too CLEAN and also likely too dry. Your temp was good, but I bet that with no humidity monitor/controller, you were down sub 50%, which is way too dry for any of the good molds to grow.

  19. The taste is probably exactly what you should expect from such a clean 45-day dry-aging. Most self-aging steakhouses will end up with some amount of molds on the outside, and its those molds that accelerate the development of funky flavors, like they would for blue cheese. You're probably gonna have to wait at least 60 days if you want to get any sort of funk from such cleanly-aged meat.

  20. In hindsight Chef John, I think your lack of trimming was in hopes of some kind of dry funky flavour…..like home made salami. Well, I've tried something similar though not aged for as long as you did and came to the same conclusion. I still like a nice jus or sauce with my prime rib. Yorkshire? Yes please!

  21. That was 10lb? I'll be honest, I'm not a frequent bulk-buyer of meat – but I'd definitely have thought something of that size was more than 10lb.

  22. John! Its Chris, a long-time food wishes fan and beef lover here. Have you heard that if you are going to start a dry age fridge you want to get some fat and trimmings from someone else's dry-aging room and smear the (Flavor) bacteria, and funk, and mold, to the inside of your fridge in hopes it keeps it alive and transfers onto your new fresh piece you put in? Maybe that's why there wasn't that much of a depth of flavor? Just a thought, I'd love to hear your feedback.

  23. Chef John,
    Do you think if you’d put one of your 3.08 million fans in the fridge with the roast during the aging process that it would have made a difference?

  24. Anyone looking how to dry-age properly, go to the Guga Foods channel. That’s his specialty and he’s the master at it.

  25. Yet again!… I am subscribed, notification bell dialed in to (always notify me) And, here I am once again having to search for FW videos! ???

  26. I've had dry aged beef twice. Spent double the price of normal beef (that's how restaurants deal with the loss of product during aging), and couldn't tell any difference in taste. But I agree that it was more tender. Not enough to justify the cost.

  27. Barry Marshall got a Nobel prize for ingesting Helicobacter pylori to prove it caused stomach ulcers…so I can at least give a like for eating the crust!

  28. What is this guy doing. Dont listen to this guy. On the outside is black and dark blue stuff that is hard (pelico). It doesn't taste good at all. Make sure you trim and take that off of the steak before cooking

  29. Chef John, you have become mysterious go to guy for technique and recipes. We love the Turkish Kabobs, Tzcheeky Sauce and Pecan Sour Creame Coffee Cake. I consider you my personal chef!!!🥰 Love your videos💕💕💕 I wish you well.

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