26 Day 15.8 Prime Rib Roast Prime Grade

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2 months 1 week ago #14580 by Surly
This is my first attempt at dry aging a prime rib roast (Prime grade).

I am thinking about pulling it out after 26 days. I was originally planning on 30. Is the end product going to taste that much different from 26-30?

I am just wondering how much I would really gain by waiting 4 days.

Thanks, Surly

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2 months 1 week ago #14581 by RRP
Replied by RRP on topic 26 Day 15.8 Prime Rib Roast Prime Grade
Welcome aboard, Surly.

Neither 26 nor 30 days will be producing much benefit of dry aging for a bone in 15.8 pounder. You really would find such better results at 45 days. Reason is that bone and the "membrane" covering it doesn't allow much moisture to be released from one half of the meat.
Ron

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2 months 1 week ago #14582 by Surly
Replied by Surly on topic 26 Day 15.8 Prime Rib Roast Prime Grade
Thanks for your response. This roast has the bone removed. I should have noted that.

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2 months 1 week ago #14583 by RRP
Replied by RRP on topic 26 Day 15.8 Prime Rib Roast Prime Grade
Sorry - I thought it was a bone in for some "bonehead "reason on my part!

Just the same neither 26 nor 30 will produce much effect. You really do need to age it longer - but that's just my personal opinion.
Ron

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