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Dry aged prime rib

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marauderrt10

marauderrt10

Smoke Blower
Original poster
Apr 2, 2013
102
56
Staten Island, NY
I just now perfected my setup for now till me and my wife move into our own house in the near future. It's a very nice vintage Marvel beverage fridge that I converted to a dry aging station. It's a 6.77 pounder prime rib sitting on a 2lb layer of Himalayan sea salt and used a computer fan to circulate the air.  And of course the Ranco ETC temperature controller at a constant 34-35 degrees :)



The fridge



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Prime rib after 6 days.

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Prime rib after 7 days. Starting to dry out pretty good.

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Will update in a few days to post progress :)
 
Last edited:
Looks like a good start. What brand or roasting rack is that?...JJ
 
Chef JimmyJ said:
Looks like a good start. What brand or roasting rack is that?...JJ
Click to expand...
Thanks jimmy! It's a Calphalon rack I got at bed bath and beyond for $9.99 
grilling_smilie.gif
 
That is going to be soooo good. I was thinking of trying UMAi drybagSteak bags for a Prime and a NY.  They look interesting and say you don't need a dedicated area/fridge to use them. Be sure to post back with the final results with some pics.
 
Sound1 said:
That is going to be soooo good. I was thinking of trying UMAi drybagSteak bags for a Prime and a NY.  They look interesting and say you don't need a dedicated area/fridge to use them. Be sure to post back with the final results with some pics.
Click to expand...
Will do! I was going to go that route, but then I found a fridge for $20 I couldn't pass it up. I'm into this whole setup for $100 
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Last edited:
Hey guys just figured I'd drop in and give a quick update. I know it's not long after but I know some like to see progress after a few days just to gauge their own progress in the future. It's day 12 and I've seen the most drastic change so far. The outer layer has darkened severely and it has a beef jerky bark texture/color to it now. Won't be long till this baby is ready to be cooked. :grilling_smilie:

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