26 Day 15.8 Prime Rib Roast Prime Grade

This topic has 3 replies, 2 voices, and was last updated 5 years, 6 months ago by Ron Pratt.

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May 3, 2019 at 3:56 pm #3490

Brandon Brady
Member

This is my first attempt at dry aging a prime rib roast (Prime grade).

I am thinking about pulling it out after 26 days. I was originally planning on 30. Is the end product going to taste that much different from 26-30?

I am just wondering how much I would really gain by waiting 4 days.

Thanks, Surly

May 3, 2019 at 5:25 pm #12361

Ron Pratt
Member

Welcome aboard, Surly.

Neither 26 nor 30 days will be producing much benefit of dry aging for a bone in 15.8 pounder. You really would find such better results at 45 days. Reason is that bone and the “membrane” covering it doesn’t allow much moisture to be released from one half of the meat.
Ron

May 3, 2019 at 5:28 pm #12362

Brandon Brady
Member

Thanks for your response. This roast has the bone removed. I should have noted that.

May 3, 2019 at 5:34 pm #12363

Ron Pratt
Member

Sorry – I thought it was a bone in for some “bonehead “reason on my part!

Just the same neither 26 nor 30 will produce much effect. You really do need to age it longer – but that’s just my personal opinion.
Ron
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