Tried dry aging beef in my home fridge for 35 days and it actually worked

I threw a prime rib roast in a regular fridge with a cheap usb fan running and some cheesecloth over it. The crust came out dark and funky but the inside was SO much more tender than anything I've bought at a store. Has anyone else tried this with a smaller cut like a steak without it drying out too much?

2 comments

2 Comments

wells.reese4d ago

Man that "funky crust" comment hit home, I know exactly what you mean. Happy it turned out good, that first successful dry age is such a win.

grayperez1d agoMost Upvoted

Three days of trimming that pellicle off was worth it though.