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**Nyteez** · 12-17-2010, 09:21 PM

I just posted a link in my journal to the cooking method I used on Thanksgiving. It was the best I have tried so far. Easy, didn't stink up the whole house, and was tender, tasty & perfect.

Jeff · 12-18-2010, 11:07 AM

Thanks Dana. I'll check it out.

Ken · 12-18-2010, 11:39 AM

Dry-aging in preparation for my holiday roasts. I raided the local supermarket that had these ribeye roasts on sale for $4.77/lb. The large ribeye sub-primal is from Costco.

[Image: Frig_Dec10.jpg]

Happy Holiday!

**Mel** · 12-18-2010, 12:14 PM

Food porn! LOVE IT. Smile

Thanks Ken

12-18-2010, 02:17 PM

Ken-That meaty image is as gorgeous as my jpegs of my costume jewelry. Gorgeous!

Bertrand · 12-18-2010, 05:30 PM

Wow! What better gift for the holidays than health providing food. Smiley1

Jeff · 12-29-2010, 09:14 PM

(12-17-2010 09:21 PM)Nyteez Wrote: I just posted a link in my journal to the cooking method I used on Thanksgiving. It was the best I have tried so far. Easy, didn't stink up the whole house, and was tender, tasty & perfect.

I used this method for my Christmas prime rib. We ended up having it last night, the 28th. It had 2 weeks of dry aging. It did end up cooking in a little less time, but it was excellent. It came out very tender, moist, and juicy.

It did have a bit of mold on it that I trimmed off. I'm not sure why, but the surface seemed to not dry out as quickly as usual. Nonetheless, it was very good!

05-24-2011, 12:32 AM

I have photos of my first dry aging a ribeye slab, and air drying steaks, that I put into the refrigerator tonight. I used two stackable racks and one rack sits in the bottom of the tray. Also, I have used a 29"x28" lint free cloth to cover the meat.

[Image: rack1.jpg]

I thought I would cook some each night to find out at which stage I like it the best. Thanks everyone for all your advice on this thread and in my journal.

Ken · 05-24-2011, 04:53 AM

Connie,

I've never put a towel on my ribeye slabs and prefer to allow the air circulate around the meat while it sits on the rack. Hopefully, the towel will not keep moisture on the surface of the meat.

Ken

Karen D · 05-24-2011, 05:33 AM

(05-24-2011 04:53 AM)Ken Wrote: Connie,

I've never put a towel on my ribeye slabs and prefer to allow the air circulate around the meat while it sits on the rack. Hopefully, the towel will not keep moisture on the surface of the meat.

Ken

Me, neither. I think Laura uses the towel, though. The meat looks delicious, Connie!

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