How-To Dry Age Beef at Home - 42 Day Aged Ribeye

hey everybody welcome back for another episode here at Evo cooks we appreciate you joining us I went down to my local h-e-b and I talked to my butcher friends Jack and Victor and man they hooked me up with a prime USDA prime bone-in ribeye roast I got a three bone roast and we're gonna dry aged that son of a gun it's gonna be great on my dredge you're probably about 4 to 6 weeks let me show you what we're doing this time to dry agent it's gonna be a little bit different all right let me show you this this rib roast here again beef rib eye USDA prime bone-in I picked it up for 1297 a pound a little over 7 pounds again this is a 3 bone roast i had just just under 95 bucks so let's bust it open see we got oh let me show you gonna put two I've got this I'm gonna use this Himalayan pink salt it's a 5 pound bag I'm probably use two or three pounds of this but it's a coarse grind and limping salt made out of San Francisco there and I got a roasting roasting rack and I've also got this pyrex dish that I'm gonna put the salt in and put the roast in let's check out this roast again this is USDA prime right here check out all that marbling on there got the fat cap still on it and you want that fat cap to help protect the meat as the dry ages but uh gosh dog that's some good-looking marbled prime beef right there all right let me show you what I've done here again this is a 5 pound bag I used about half of this bag that's about maybe two and a half maybe three pounds in there and I just covered the bottom of this pan with the rock salt and again its course you know it's good size I'm a roasting pan set set that down into the salt and got my roast bone side down if you see that bone side down and the the idea behind this is that when companies you know meat purveyors dry aged their their beef it's usually in a salt lined rumors they've got some kind of salt in there too to dry up and soak up that moisture that's in the air so I'm hoping that this salt in this pan will do the same thing draw this moisture out that's in my fridge and draw the moisture out of this roast and hopefully we don't get any kind of bad nasty stuff happening to the meat you know mold or anything but we'll check on it we'll keep an eye on it and we'll watch it again we're gonna go four to six weeks depending on you know a month out let's see what's going on you know no telling what's gonna be happening but we'll keep checking on it and hopefully it'll turn out pretty good we'll let you know this is two weeks in still looking pretty good we'll check back on it here another week so it's been 21 days now three weeks and she's still looking really good I'm really good we are now at 28 days four weeks still looking good I'll keep her in there a little bit longer all right we're at five weeks that's a thirty five days in got one more week to go she's still looking good man I can't wait hey everybody I just pulled this rib roast out of the fridge it's been in there for a total of six weeks that's a long six weeks to wait for some beef I hope it came out all right it looks pretty good let me show you what looks like before we carve it up all right folks the moment of truth again one last look before I carve it all up there we go I'm gonna flip it over start to see the bones because what I want to do is cut in between these bones and you want to try to maybe shave off the outside edge here but let's just cut one of these open see what it looks like oh yeah baby yeah gorgeous that is gorgeous check that out USDA prime ribeye oh man this is gonna be fabulous so here's the other two ribs meal MA all right let me finish carving this up trim it up a little bit be right back now check this out this is some true dry aged home dry aged beef smells dry aged to see how trimmed off all the outside of it over here it's gonna see that in the light here trimmed it up pretty good and man this meat it's just it's almost it's almost like a purplish red it's gorgeous gorgeous it is still nice and supple I mean it feels different than your normal that you get from the store and it's a lot darker red that's fine we're gonna grill this baby up this is the big one too I got this big big nice thickness prob about two and a half inch thick it's gonna be great I'll stick around we are about to cut this open and oh my goodness I wish I wish you could smell this man that here smell it y'all smell that it smells good done it and we're gonna cut into this bad boy we're gonna check it out here let's see what we got look at the air looky there oh yeah it's like a nice medium nice they try this out a little slice off you're out in the middle a little bit marbleization all right let's try this out Hey all right let's check this out I got a different piece because actually ate the other one man it was a good stuff so we're gonna try this again on the camera for you [Music] that's a winner no ma'am it's tender nice rich beefy flavor okay and then your mouth fills as you swallow the mouth fills you got that nice buttery and nutty flavor this meat is wonderful and you haven't tried raised meat I would urge you to do so you're done and get any better than this so go on do it for yourself let me know what you think about it if you do give me a thumbs up if you like the video hope u sub if you're not a sub yet and please share the video and when you do I hope you tell all your friends Theora cooks responsibly that's the whole next time [Music] [Music]

Channel: T-ROY COOKS

Views: 2,936,036

Rating: 4.8218522 out of 5

Keywords: Beef Aging, Rib Eye Steak (Food), Beef (Food), Food (TV Genre), steak, food, dry-aged beef, dry aging, ribeye, roast, rib rack, Cooking, dcs grill, grilling, bbq, Barbecue (Cuisine), reverse sear, Recipe, how-to, aged ribeye, how-to dry age beef, canon, vixia, g30, g-30, Camera, easy, dry aged ribeye, grilled, dry aged steak at home, how to age steaks at home

Id: 1o7GTADAo1g

Length: 6min 57sec (417 seconds)

Published: Sat Jan 24 2015

Reddit Comments

[u/[deleted]]

He spent a $100, dry aged it 42 days, and fumbles on the goal line by overcooking it. I would have used a digital thermometer to make sure I got the right temp, after all that time and money invested.

[u/saltydog1985]

has anyone ever done this. Im considering giving it a shot but its rather expensive to risk a failure.

[u/UnnecessarilyHostile]

Looks fucking amazing.