The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › Prime Rib Roast Question › Re:Prime Rib Roast Question
June 15, 2011 at 1:40 pm
#4784
Ron Pratt
Member
Jeff,
I recently aged a 16# boneless ribeye for 60 days and in my case my fat cap was really excessive so I trimmed it back aways before even aging it. Then after the aging I did exactly what you wondered – I trimmed the hardened fat back to leaving a layer of white. You should be able to see the remaining fat layer on the outer edges after the cook to a medium rare stage.
Be sure to report your 45 day results and a picture or two if you can!
Ron