Newbie needs to know

[John]

Hello everyone! This is an awesome Forum and this is my first post and first attempt at Dry Aging. I have a vacuum packed frozen 18.5lb bone in choice rib roast waiting for the UMAi bags to arrive from an even more frozen Minneapolis. I will completely thaw the rib roast in the refrigerator before I start the dry aging process. Question, what is the best duration to dry age and what has gotten the best flavor without it being too rich in flavor? Initially I was thinking on going the 28 days but now thinking on 45 days. Thank you in advance for your suggestions.

[Ron Pratt]

Welcome aboard! Is that chunk-o-cow in cryovac or did you bag it yourself in say a length of Food Saver?

With a bone in rib roast you must place some cushion over the bone tips as they will most likely puncture the UMAi Bag. You could use a piece out of that bag you are currently thawing.

As for length of time since it is bone in then essentially the bone side meat practically will not be aging as the other side. Personally I recommend 45 days.

Have fun during your aging cycle as your anticipation grows!
Ron

[John]

It is a chunk o cow in a cryovac. Thanks for the advice. I will be using parchment paper over the bones and will be following the step by step instructions that come with the bags!

[Ron Pratt]

Good to know all the way around!
Ron

[John]

Ron is it recommended to flip it on day 10 if it is a bone in? It has been in for 2 days!

[Ron Pratt]

Yes – but BE CAREFUL so as to not puncture the bag.
Ron

[John]

Will do. I have parchment paper protecting the bones. Do I leave it flipped for the duration bone side up? Or do I flip it back over after another 10 days?

[John]

quote Age Old Man” post=14161:

Will do. I have parchment paper protecting the bones. Do I leave it flipped for the duration bone side up? Or do I flip it back over after another 10 days?

Ron do I leave it bone side for the 35 days left after I flip it?

[Ron Pratt]

Since it is bone-in and you have protected the UMAi Bag® then I would go ahead and flip it so meat side is up and bone side is down. THEN leave it alone after that!
Ron

[John]

How long should I leave the bone side up?

[Ron Pratt]

Like I said above…
Since it is bone-in and you have protected the UMAi Bag® then I would go ahead and flip it so meat side is up and bone side is down. THEN leave it alone after that!
Ron

[John]

Ron is there a big taste difference from a 35 day to a 45 day age on a 7 bone in rib roast? I am at 33 days and it looks like it’s supposed to.

[Ron Pratt]

To me, personally? YES 45 days are MUCH better than 35 days! That bone in rib roast meat will not be as aged nor benefit from the aging as much as that on the boneless side.
Ron

[John]

Thanks Ron! 45 days it is.

[Yvan Audet]

Hi everyone,

I am new at dry aging and started to dry aged 3 weeks ago.

I can see the color of the meet changing but the exterior is not getting a hard crust like i see in videos on yhe Umai Dry web site.

I am turning the meat every week, did i miss something or i am just not patient enough 🙂

Thanks

Yvan

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