Dry Aging Whole Prime Rib (7 bone roast).

This topic has 8 replies, 3 voices, and was last updated 6 years, 1 month ago by brien lautman.

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October 28, 2018 at 8:47 pm #3247

brien lautman
Member

Hello, I am planning to purchase my first set of Umai dry aging bags. I am wondering what is the correct bag size to use for a whole prime rib, IE 7 bone Roast?

Also is it recommended to remove the bones before putting the meet in the Umai bag?

I am planning to use the refrigerator in my garage. It is a full size vertical Fridge/Freezer, its from the late 90s, but holds temperature well, and the freezer doesn’t have any frost issues. Does this fridge meet the needs for this process?

Thanks !

Brien.

October 28, 2018 at 9:03 pm #11805

Ron Pratt
Member

Welcome aboard!
Please familiarize yourself with this handy Q & A section.
https://www.drybagsteak.com/drybag-steak-faq.php#6

As for size the Ribeye/strip bag is 12×24″ and the short loin is 16×28″.

As for removing the bones first that works better since the removal will dry the ribeye more uniformly plus eliminate the possibility of puncturing the UMAi Bag.
Ron

October 30, 2018 at 9:25 am #11807

Dan
Member

Do yourself a favour and buy a digital fridge thermometer and keep a log over a week of the temp at various times in the day. I have my fridge outside on the deck and have now boxed the fridge in and it sits on a solid piece of plywood. If your garage floor is concrete put the fridge on a base of wood or carpet to insulate it, then monitor the temp. Make sure it keeps temp between 1c – 4c consistently. In NZ a whole ribeye costs about $150 so make sure your fridge is able to keep that temp range or it could be an expensive experiment 🙂

I have 1 x Picanha been in since 7 Sept, 1 x Whole Angus Ribeye since 9 Sept, 1 x 3-Rib Standing Ribeye since 16 Sept & 1 x Wagyu Picanha since 26 Oct.

The Umai drybags once you get the hang of using them are great! I Screwed up 3 bags on my first attempt! Now I have 100% seal rate, Take your time and definitely watched the videos a few times!

Good luck and hope to hear some good news!!

Cheers, Dan

November 3, 2018 at 1:28 am #11808

brien lautman
Member

Thank you for the help! I bought a digital thermometer that keeps high and low temps, looking good so far…

November 17, 2018 at 6:08 pm #11828

brien lautman
Member

Hello, attached are a couple pictures of this whole Ribeye. Does it look ok? I did notice that there was more moisture in the fridge than normal (some small puddling on the lower shelf. Anything I should be doing about that?

Ribeye Pics

The Process was started 11/11/18

November 17, 2018 at 8:40 pm #11829

Ron Pratt
Member

You say “some small puddling on the lower shelf” – It is highly unlikely that moisture is from meat unless your refrigerator is not working properly. You should be able to carefully inspect the bottom of the UMAi Bag to make sure it isn’t. BTW what temperature is your refrigerator set at? Are there other foods in there besides the meat and cans of beverage underneath it?
Ron

November 17, 2018 at 8:57 pm #11830

Ron Pratt
Member

BTW that meat looks fine!
Ron

November 18, 2018 at 3:40 am #11831

brien lautman
Member

yes there are other items in the fridge it could easily be from the drink cans underneath. does the meet look ok in the picture? the fridge is working fine.

its set at 34. but it ranges up to 38 per the temp monitor.

November 18, 2018 at 3:45 am #11832

brien lautman
Member

missed the ‘meet looks fine comment’ thank you for confirming.
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Dry Aging Whole Prime Rib (7 bone roast).

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