The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Prime rib roast – red wine smell › Prime rib roast – red wine smell
Ron PrattCan’t say that I’ve thought of a wine smell, but then to each our own. Normally most people think of dry aged meat as having a nutty or earthy smell. Unfortunately I have no Merlot to open (excuse missed, darn it!) to smell. Glad that you liked the taste of the steak though. Personally with a bone in prime rib roast I feel 28 days wasn’t enough time since the bone side is preventing that side of the roast to not be giving up the moisture!
My recommendation for the future is to try a longer time of at least 35 days though 45 to 49 days will give much much better results. Ron