If you’re thinking about aging your own prime rib for the holidays here’s where to start. After much research I decided I needed to age the beef for at least 30 days to get a noticeable change in flavor; I ended up aging it for 42 days before cooking. The meat came out extremely juicy and tender but somehow never developed that funky fermented flavor I was looking for. It might have tasted a little more concentrated after I lost 2 pounds of water weight.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Eater | 2017-02-20 15:00:07 |  4,902,920 Views |
The Ultimate Prime Rib Is Cooked in 90-Day Aged Beef Fat — The Meat Show
2 teaspoons kosher salt
1 (10 pound) bone-in rib steak
1 ½ cups coarse sea salt or as needed
