Re:Sous vide and dry aging

[Ron Pratt]

3 weeks for a rib eye is actually kinda short in my book – based on your description of the meat being thin and little fat could be on both ends of the probable problem list. First it may have been tender to began with and from a young cow hence it got dried out for lack of thickness and lack of fat – OR to the other extreme of it being from an old cow and the meat was tough to start with. Aging can help poorer quality meat somewhat, but aging isn’t a miracle worker if it has little fat and poor texture to start with.
Ron