my experience with dry aging a bone-in ribeye

[Anonymous]

Nothing is more aesthetically appealing and delicious than a dry aged cowboy ribeye. There hasn’t been much chatter on the forum about dry aging bone-in ribeyes so I decided to give it a try and share my experience.

I bought a 17 lb choice bone-in rib roast at Meijer for $4.79/lb. This is an incredible price. Most places either don’t carry the bone-in variety or charge $7.99/lb or more.

I decided to use a subprimal bag. I realize that the subprimal bag is designed for cuts of meat up to 13lbs but I figured that most of the weight was bone. More importantly, it was the largest size bag I had on hand. I also used a cut up straw taped together to keep the snorkel open.

Just enough room.

Failure!!!!! After several attempts, I could not get a seal. I have no doubt this was a result of using a bag that was too small. So I asked myself, should I give it another go using a new subprimal bag, knowing that the same thing is likely to happen, or have prime rib for dinner. Needless to say I was disappointed. Then along came my lovely wife to the rescue. She had some larger bags wrapped up underneath the Christmas tree and suggested that I open the gift early. Awesome!!! So here goes with the large bag.

Success!!!! Excellent seal with no air pockets what so ever. The bag had excellent contact, even along the bones. But I wasn’t out of the woods yet. I still had to transfer the roast to my downstairs fridge without inadvertently breaking the seal or tearing the bag with one of the bones. I gently placed the meat, bone side down, in the fridge. The seal held beautifully. It’s now resting comfortably just above the Powerade.

I’m planning on aging this one somewhere between 5-8 weeks. I’ll keep everyone posted on how things turn out. If there is a moral to the story thus far, make sure you use a big enough bag.

[Anonymous]

None of my photos came through. Any suggestions?

[Ron Pratt]

You can not upload pictures directly from your computer, as they have to be on a host somewhere. I find Photobucket is a snap to use for that purpose. Then once up on Photobucket copy and paste the IMG code into your post here and it will appear scattered through the text where you placed the pictures. Hope that helps!

[Anonymous]

I had the same problem first time around with photos so here is what I do.
First I shrink the photo to about 120KB, then I upload 1 photo and submit. I then go back into the thread via edit and add another photo and continue this process until I have uploaded all the photos. I do upload though directly off my computer I don’t use a host. Hope this helps.

[Anonymous]

I did a bone-in last month, and did not have anything remotely approaching a perfect seal around the bones. It still came out perfectly. I cut the “prime” out as a bone-in roast, and then deboned the rest for “chuck eye” steaks. With the bones as dividers, each steak was 2″ thick, which might have been fine for sharing, but I like to eat my own steak 😉 .

I had been getting pretty bored with Prime-Rib as being a subtle (but bordering on bland) cut of meat. Not so once dry-aging kicked in, and the steaks are just a bonus !

[Anonymous]

I give up. I can’t figure out this whole photo thing. I shrunk the files down and everything and still can’t add them to my post. Oh well. Question for phillyjazz. Is the prime end the one with the short bones or long?

[Anonymous]

Sorry that didn’t work for you with the photos. I will try to explain each step as I do it. Although I am on a Mac computer I don’t think there should be much difference to an IBM.

After shrinking the photo size to 120KB I save the image to the desktop.

I start with post a new message and when ready to add photos I do the following

Go to – Select image file to attach, hit the browse button this will bring up a window Called File Upload
I then select desktop from the left of screen this shows me what is there in the next column then I just select the picture I want, go to the bottom of the screen and select open.

this will then bring you back to the post a new message screen and you will notice that in the window next to Select image file to attach it has your image name.

then i just push the submit button

I found that if I tried to preview, it did not work, it also did not work if I uploaded more than 1 image at a time that is why after each photo I simply submit then go back into the thread with edit and keep adding shots that way.

Please don’t give up I would really love to see the pics as I would really like to try a bone in rib eye I look forward to hearing how successful you are and what the differences are. Good luck

[Anonymous]

Thanks. I’m using a mac as well. I’ll give it another shot. You’re right, preview doesn’t work. I was pressing the (img) button. I didn’t hit submit because it submitted the entire post (without the pic).

[Anonymous]

Success!!!!! Thanks for all your help. Although the photos file size was well below 150kb, the actual size (in pixels) was too large. Here’s the original post with the photos.

Nothing is more aesthetically appealing and delicious than a dry aged cowboy ribeye. There hasn’t been much chatter on the forum about dry aging bone-in ribeyes so I decided to give it a try and share my experience.

I bought a 17 lb choice bone-in rib roast at Meijer for $4.79/lb. This is an incredible price. Most places either don’t carry the bone-in variety or charge $7.99/lb or more.

I decided to use a subprimal bag. I realize that the subprimal bag is designed for cuts of meat up to 13lbs but I figured that most of the weight was bone. More importantly, it was the largest size bag I had on hand. I also used a cut up straw taped together to keep the snorkel open.

Just enough room.

Failure!!!!! After several attempts, I could not get a seal. I have no doubt this was a result of using a bag that was too small. So I asked myself, should I give it another go using a new subprimal bag, knowing that the same thing is likely to happen, or have prime rib for dinner. Needless to say I was disappointed. Then along came my lovely wife to the rescue. She had some larger bags wrapped up underneath the Christmas tree and suggested that I open the gift early. Awesome!!! So here goes with the large bag.

Success!!!! Excellent seal with no air pockets what so ever. The bag had excellent contact, even along the bones. But I wasn’t out of the woods yet. I still had to transfer the roast to my downstairs fridge without inadvertently breaking the seal or tearing the bag with one of the bones. I gently placed the meat, bone side down, in the fridge. The seal held beautifully. It’s now resting comfortably just above the Powerade.

I’m planning on aging this one somewhere between 5-8 weeks. I’ll keep everyone posted on how things turn out. If there is a moral to the story thus far, make sure you use a big enough bag.

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[Anonymous]

Terrific shots, I’m pleased you were able to upload them. I look forward to seeing the finished product and your evaluation on both how the bags bond lasts and if the flavor bone in is better.

[Anonymous]

:ohmy:
But I think there is a better moral here :laugh: Marry the right woman.
And your making me hungry for a bone in ribeye roast. I think they call them a Standing Rib roast here.
:cheer: :cheer:

[Anonymous]

A “Standing Rib Roast” or Rib Eye refers to any bone-in rib roast. Bones 13-17 make up the “Prime” Rib and are closer to the loin. As you move forward, toward the shoulder, the roast takes on more characteristic of Chuck.

Both are fine eating. I kind of prefer the center cuts myself, and get a little of each.

[Author]

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