The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › 45 day aged prime rib meal on the horizon › Re:45 day aged prime rib meal on the horizon
March 27, 2011 at 9:52 pm
#4685
Ron PrattMember
sorry you didn’t like it, but thanks for trying! I much prefer the rind cold the next day – sort off like jerky. As for making it more tender the rind on my prime ribs seem to soften and then mellows with the rub formula I use. That plus from the hour long “hot tubbing” the rind is far more flexible by then. OTOH if you don’t like the taste so be it – it’s your meat and your dining pleasure that you’re going for – not mine!