The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Ordered my bags and will be starting with Ribeye! › Ordered my bags and will be starting with Ribeye!
Here’s the finished roast ready to serve. We used about 20 cloves of garlic (pressed) with home grown thyme and rosemary mixed into 4 sticks of room temp butter, coated entire roast. The meat between the bones was insanely flavorful and juicy as was the roast itself. Everyone said it was amazing and delicious and very tender. Flavor-wise at 30 days, I didn’t pick up any real signs of aging which was expected from all the reading up and research. The 45 day is where I’m hoping to get that real aged beef flavor profile that I’m craving.