Prime rib roast – red wine smell

[Michael Wolfman]

Hello all, I did a 3 bone prime rib roast in the Umai bag for 28 days. It looked like it was supposed to and after I trimmed, It had the distinct smell of red wine, specifically a merlot. Has any experienced this?

I sliced it into steaks and cooked one up. It was better then expected but parts of the fat definitely had the red wine taste. It’s been 3 hours and I’m still alive but I’m curious if anyone else ever had this.

[Ron Pratt]

Can’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

[Michael Wolfman]

Hi Ron, thanx for your reply. The smell was VERY distinctive of red wine. But, I’m still alive so I guess all ie well. This was a 3 bone prime rib roast, just to test. I have a 6 bone I’;m going to start next week. Am I still looking at 45-49 days? If I go a few days over, does it make a difference?

[Ron Pratt]

I definitely would recommend the 49 days OR more! And…just for the record…please overcome the thought that you chance getting sick from dry aged beef! If dry aging was a threat to mankind then the good steakhouses in the US wouldn’t be able to serve their multiple weeks of dry aged beef they charge you with their high prices. Ron

[Michael Wolfman]

I think I’m good now. As I would love a room, temp and humidity controlled, I do not, YET. Thanx for all your insights.

[Michael Wolfman]

One more question for ya. Can I put 2 roasts in one bag? I have 2 – 4 bone prime roasts. I must have cut it up already.

[Ron Pratt]

No – I would not do it, unless it had been 1 piece to start with and the two “faces” butted up perfectly…but personally I still would not. Ron

[Jeremy]

I am 23 days into my first ever primal ribeye and also can smell a red wine scent. I had a few friends over this weekend and they also noticed the scent when I was showing off my new technique. It’s a good smell. Everything also looks great with the meat. Good mahogany color and firmness to it. Now for another three weeks!

[Ron Pratt]

Yes – you are on the road to a successful dry aged reward! Ron

[Ron Pratt]

Yes – you are on the road to a successful dry aged reward! Ron

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