how long can you age prime rib

Beef is dry aged to make it more tender and flavorful. During dry aging, enzymes in the meat go to work on the connective tissue and muscle fibers, resulting in increased tenderness. Also, a significant amount of moisture evaporates from the meat, resulting in more intense flavor. At the end of this article, I’ve included links to more information about aging meat that you might find interesting.

I was inspired to dry age a standing rib roast after watching Alton Brown do one on Good Eats on the Food Network. Experts like Brown and Cook’s Illustrated magazine say that you can safely dry age beef in your refrigerator at home for 3-7 days, while others like Bruce Aidells suggest that you leave dry aging to professional butchers.

If you choose to dry age a standing rib roast, you accept the risk of ruining an expensive cut of meat, or that you won’t like the resulting flavor. Some people who are not familiar with the taste of dry aged beef describe it as “gamy” or “musty”. Others call it “buttery” or “rich”. In the end, it’s all a matter of personal preference.

In any event, you’ll need to start with a high-quality standing rib roast. You’ll find info on how to choose a good one in the Standing Rib Roast Selection & Preparation article.

And lastly I personally recommend absolutely no less than 35 days for a prime rib and find 45 days to be much better. 60 days is as long as I would go, but I know some experienced dry agers feel 90 is better.

Use Water In The Water Pan

Fill the water pan with cold water at the beginning of the cook to keep the cooker temperature low throughout the cooking process. There’s no need to add more water during the cook.

Three-Rib, Small-End Standing Rib Roast

This is a three-rib USDA Choice standing rib roast cut from the small end (ribs 10-12), weighing 7.73 pounds. It came already tied by the butcher, and I left it that way during aging.

• When buying a bone-in rib roast, figure on 1 to 1-1/4 pounds pre-cooked weight per serving.
• Buy a roast with the rib bones attached. They provide better moisture retention and flavor, act as a natural roasting rack, and are good to eat.
• It’s not necessary for the roast to be tied during dry aging, but it should be tied at each bone before cooking. This prevents the spinalis dorsi muscle, also known as the “rib eye cap”, from separating from the outer edge of the roast during cooking. Tying also keeps the roast in a round shape for more even cooking. Place the roast bone-side down. Cut a length of kitchen twine, loop it around the roast parallel to the first bone, bringing the two ends to the top of the roast. Pull snug and tie with whatever kind of knot you like, then repeat at each bone.
• Don’t bother cutting the ribs off and tying them back on before cooking. They’re easily removed once the roast is cooked.

To learn more about standing rib roasts, see the Standing Rib Roast Selection & Preparation article.

This video demonstrates how to tie a roast. Click on the video to play.

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

FAQ

How long can you age a prime rib in the refrigerator?

Is dry aged prime rib worth it?

How long can you age beef before it goes bad?

How do you wet age a prime rib roast?

Can you age prime rib too long?

Yes, if you age the meat for too long, it can become too tough or develop an overly intense flavor. Aim for a maximum of 30 days for prime rib. Should I salt the meat before or after dry aging? You should salt the meat after dry aging, as the aging process will intensify the saltiness of the meat.

How long does it take for displaced ribs to heal?

Displaced ribs can be caused by blunt trauma, accidents, falls, cancer, osteoporosis, or severe chest injury. The symptoms of displaced ribs are an abnormal movement of the chest during breathing, severe pain, and tenderness. It usually takes around 4 to 6 weeks for the healing of displaced rib fractures.

Should you season prime rib before or after aging?

Seasoning the meat is an optional step in the dry aging process and can be done before or after the aging period. Some people prefer to season the prime rib with a dry rub or a combination of salt, pepper, and other spices at the beginning of the aging process. This allows the flavors to penetrate the meat as it ages.

How to dry age prime rib?

Make sure that the meat is not touching any surfaces and that there is enough space for air to circulate around the meat. You really should also place a small fan inside the refrigerator to improve air circulation. Now it’s time to dry age the prime rib (finally…). Place the meat on a wire rack and put it in the refrigerator.