Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Dry Aged Standing Rib Roast

The salting is very light and gets brushed off. Its just to suck off the surface moisture.
I do one every year for xmas. The one we did this year went 7 days. 20 days seems about perfect.
back in the days of real butchers, the meat was hung in the reefer and cuts were taken off as requested. It wasnt until the late 50's that the cryopacking started. before that everyone ate dry aged beef if they bought it from a butcher.
Some of the dry age stuff done by profesionals looks scarey, but, its done right regardless and is safe even bloody rare.