Dry age time on prime ribeye

[Sam]

Hi there,

New here and I rec’d my bags a few weeks back. My first shot at dry aging with the bags and I went with a whole boneless prime ribeye. Put the meat in the bag and it was cake. Now, I read a lot on dry aging in general and seems like you get even better results past the 30 day mark. I’m thinking of going 45 days. What do you guys think?

[Ron Pratt]

Welcome aboard, Sam! I personally have long been an advocate of longer drying times and 45 is good for a piece of meat as large and thick as your boneless prime rib. I have gone 60 days but 45 seems to be a great balance. Ron

[Sam]

Thank you Ron and thanks for response. I definitely will do 60 days for comparison but like you said I think 45 days will be a great balance. I love “instense” flavors in food in general but I have to be mindful of others that will be having the steaks with me.

[Bob Moore]

I am also in the tail end of dry aging a Prime Rib roast, only I have an issue. I was out of UMAi bags so I used regular vacuum sealer bag, and much to my surprise the roast is not forming the hard outer shell that is shown in the video. It has been in the fridge since right before Thanksgiving. My questions is, will it still be good to eat/ how will using regular sealer bags affect the roast?
I appreciate any help/comments.

Thanks,
Bob

[Sam]

The regular vac bags are much different than the umai bags since they don’t allow permeating. It just traps the moisture in with no way for it to evaporate. What you’re doing is wet aging and I have no clue how long you can wet age. I know people buy the cryovac-ed meats and let it sit for a period of time for wet aging but not sure if the amount of time it was exposed to open air will cause anything funny to happen to your roast. I’m sure someone will chime in.

IMO just cut the bag open and if there is no mold or funky smell to it then you should be good to go.

[Ron Pratt]

Bob, welcome aboard…I just wish you would have asked questions before you skipped using a UMAi dry bag for a common vacuum bag. Sam just explained the situation, but I personally am not as optimistic about your outcome. It is one thing to attempt to wet age a sub-primal purchased and left in a cryovac bag, but once opened, handled, transferred etc to another plastic bag then you subjected the meat to a number of contaminates. If I were you, I’d go ahead and open that bag with my nose and maybe a second opinion nose close by. Food poisoning is not worth the cost of that meat. Ron

[Author]

Posts