Dry-Aged Prime Rib - How to Dry-Age Beef - Food Wishes
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- Опубліковано 19 вер 2019
- Learn how to dry-age you own Prime Rib! If you’re thinking of dry-aging your very own Prime Rib of Beef, then you need to watch this video, and after you do, you may still go through with it. Visit foodwishes.blogspot.com/2019/... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this fascinating how to Dry-Aged Prime Rib demo!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - Навчання та стиль
Check out the recipe: www.allrecipes.com/Recipe/276096/Dry-Aged-Prime-Rib/
1) You did say you could let it go longer, yet didnt, then didnt like the flavor. Also cant you do some type of marinate before you start to dry it? Maybe inject inside or something, to get flavor, then dry it?
purely theory from someone who don't have any first hand knowledge of dry-aging.
But from what i've seen from other people who did this. They all have some kind of humidity control, maybe that's what you're lacking chef John
You did a TERRIBLE job doing this. Please for the love of meat, NEVER dry age anything ever again.
If you go on MyGroceryDeals .com you can save yourself a trip to the store and check to see if any meat is on sale. You paid $20 a pound when you could have paid $5 a pound during a sale.
I made this for Christmas and it was a massive hit. I used the method with a 7.68lb cut. We have plenty of leftovers and they are outstanding
The only chef in the world that shows his mistakes and doesn't make bullshit sounds of delight with each bite. Chef John gives you his real opinion and that's refreshing.
Rory ever watch Mark Wiens? Every bite, bullshit-ish. Honesty is a mysterious thing, Chef John is atleast very believable
I watch for the Cayenne
Hey, so does Boris.
Coming from shows that just do that so constantly, I was seriously taken aback when he said he was going to save the taste review for the end...and then (spoiler alert) actually stated it wasn't even worth the trouble. I love this man so much.
MMMMMMMM, So good!
I am a fan, put me in your fridge.
Ι'm a funeral director. Please, come in.
Wow. Perfect reply.
@@alkinoosmpoukouras good one
(happy Jeffrey Dahmer noises)
such a hilarious comment
40 days and 40 nights! I hope you Noah what you're doing,
This is a highly underrated comment. Here take my like
Jesus you ignant.
@@Billbobaker oh my god, look how smart you are. Except, in the Noah's ark story, it's said that the rain fell for 40 days and 40 nights. So who's the "ignant"?
That's funny!
I've just started a piece of pork butt in the bar fridge. 12 pounds, washed with vodka before salting. ( and washed the fridge with metholated spirits ( ethanol with stuff in it to stop you drinking it.)
Will leave it for 30 days and then try the pulled paper pork recipe Chef John introduced me to, with home made egg bread rolls, and kim-chi coleslaw....
Will post in 31 days.
Why pork? $3 pound. Beef $16.
And we like pork
"I lost 40 dollars into the atmosphere" me 30 minutes after i get payed...
You mean 20 minutes, You get paid at 4:00 and you`re broke by 4:20
Lemme guess... u vape?!
automatic bill pay can be a bitch. i had a company "accidently" bill me twice last pay day and it took me awhile to figure out where the $50 had disappeared to.
@Jesus Hong nah it ain't. There's normal people who vape.
@@kretieg2943 *cough cough cough* its true it happened to me
An empty fridge in the garage?! Where do you keep your beer?
Dave McBroom yeessssss!!!!!😀😀
In the second fridge in the garage, its chef John, while most people would have tools and such, he has refrigerators.
Just got this news from a very reliable source. Chef John has a fridge for everything. So his garage is filled with beef fridge, chicken fridge, beer fridge and so on and hopefully the obligatory cayenne fridge.
What are you, a heathen? Of course beer goes in the beer fridge.
Yes
The reason why Chef John has such a devote following is that he's brutally honest, I love that, all that effort and work, and he's not satisfied, and he conveys that to the audience. Love you Chef John!!
When he said he absolutely loved everything about it except the taste.. I couldn't breathe for a few minutes lol
if i dry aged a roast like that for 6 weeks and spent all that effort and a small fortune on a roast like this to wind up with something that's not all that special I'd probably start crying in the middle of the kitchen.
Taste isn't everything.
You are literally my favorite chef in the whole world. You always make me laugh and smile and I appreciate you very much!
Isn’t that the cut of meat that flipped over the Flintstones car? 😂 🥁
No. That'll be a dinosaur cut of meat. Not beef.
@@MYERZ08 You're not funny to be with
JAYSON
BOOOO 👎👎 You suck!
Close. The Flintstone is a...slightly larger cut of meat all of its own that includes the prime rib.
Yabadabadoo!
I can't be the only person watching that naked corner on the tray and screaming FOR THE LOVE OF GOD CHEF JOHN COVER THE CORNER 😩😩😩
Actually I read your comment and looked up to notice the empty corner of the sheet pan. 😅😂
Yeah, that kicked off my OCD .
@ La Tanya... Hahaha... yes, me too! 😄😄😄. I was so distracted I couldn't focus on his commentary during that section! Well sooo relieved that at least I wasn't the only one! 🤭
it was about to kill me.
@@gregorythoman8281 Same here lol.
Wow...this was incredibly helpful! I've seen a bunch of dry aging videos and they make it seem like this incredible complex thing. You really do have a gift for breaking down culinary techniques
I know, dude. I cannot stand Guga foods. Seems like a real nice dude, just can't get over how he overexaggerates sometimes.
I admire a person who drops some serious change on an experiment and is honest about the results. Woohoo, Chef! So, I'm going back decades, my folks had a mom & pop grocery, Dad was proud of his meat selection. He would occasionally order in a side of New York aged beef, it was covered in mold which he would trim away when he butchered it, but it was not at all desiccated. I'm just going by very old memories, here. We never enjoyed any, too $$. Love the vid!
In my experience, the sweet spot for that perfect funky but delicious flavor is 55-58 days when aging at home. I've done 6 or 7 now at different durations and the 57 day batch was the best! Give it a shot.
Barry Gibb of prime rib..... Staying alive. staying alive. I literally LOL. That was one of the best!
Your honesty is appreciated. It's rare to see people share inconclusive results.
One of your best vids! Your instruction and honesty is what keeps us all coming back bro. Thank you!
A true scientist publishes inconclusive results. Respect the honesty, chef!
I love that you were honest!
So many other people would have (have) faked a reaction for the clicks.
RESPECT!
You go where I dream of, and am so glad now I didn't do this. You're the best, Chef John! 👨🏼🍳
This is honestly why i love your videos. you're honest with us. so when you say something is good. i trust it.
And here is am 3 months int a dry aging experiment with my butcher. 4 bone standing rib roast cut from the chuck end to be ready for Christmas. Will have to buy another and start at home. So excited!
props to chef John for putting his life on the line for us
Very interesting. Good to see honest food videos like this. So rare.
Much respect to you for your truthfulness and willingness to take chances and try new things. This is why your channel is the best cooking channel on youtube, hands down.
I don't know why but the ending of this video was heart crushing
Ok, chef this video is why I love your channel. Honest and straight forward. No bullshit.
I simply LOVE your honesty! Chefs who taste what they have just cooked and ALWAYS exclaim how tasty it is just do not convince me.
I'm never going to make beef. But I will never miss a video by Chef John too!!
Watching all the juices from this gorgeous prime rib come pouring out of the meat breaks my heart
Thank you Chef, I’ve been watching for a long time, FoodWishes is my ‘go to’ on all things that I cook! 🏌️♂️
Thank you so much much for your channel and your honesty. I've been watching dry aged videos wondering if it's worth REALLY worth it. Your advice means a the world!
“Stayin alive, stayin alive” 😂
Came down looking for this comment hahahaha
I have been dabbling in the art of dry aging for about 6 months now and I've tried a few different cooking methods (all include a 24 wait dressed with salt) and the best so far is cutting into 1 or 1.5 inch steaks and grilling over high flame. Soooo amazing and worth for the 40 day wait. I enjoyed your salt in the tray idea, I'm gonna a try that next.
Ok so why didn't this guy trim the outside of the dry aged meat I am confused
@@kart64silver7 meats expensive and he didn't die from eating it
@@philswensen5863 he could have??
@@kart64silver7 are you asking me? Lol he knows his body more than any and he tested it out in the first part of the video with a small slice
From one shift to another... Chef John you are my favorite
I always love your honestly - and the logic about aging this beef for 6 weeks is more than agreeable.
One SOB thumbed this down within one minute of it being released...heresy!!!
I'm convinced that there's people who subscribe just to thumbs down because they're that 'tsundre' - 19 after one hour :|
Not heresy. Blasphemy. The infidel should be identified and gelded to allow all believers to rejoice in the glory of eternal life. Pass the virgins, please.
@niecers To dry-age it, duh! Haven't you been paying attention?
Probably a vegetarian or vegan lol
Blasphamy! heresy is forgiveable. Blasphemy not so much!
Chef,
Use a bbq thermometer when roasting at high temps in the oven. Also, dry aged ribeyes generally dry age the worst. My theory has always been that there's too much fat to achieve the desired flavor intensity you get with strips, loins etc.
Love the channel. Video was excellent as always.
This was super interesting, thanks Chef John! Not gonna try it, but watching you do it makes me just as happy.
Thank you for still sharing a non homerun recipe, learning through the little bumps in the process is so helpful.
Chef John dropping hard food facts and Bee Gees lyrics since 2007
*Relevant and Supportive Comment*
😂😂
Thank you! I appreciate someone that can show that not everything is a spectacular success. "Sure, it works, but it's not that impressive." I respect that.
Always enjoy Chef John's videos along with his honesty & humor. Everything I've tried from his videos have tasted fantastic. Don't know if I would have had the courage to try that roast after it was dry aged. Hat's off to you Chef John!
if you are wanting that cheese funk go more like 60 to 90 days
Maybe check out Alex's (French Guy Cooking) dry aged beef fridge videos?
Kenji alt lopez did it this exact way and he said it worked for him but he did it longer
I have done 60 days of dry aging as well as 90. Anything over 75 days the meat starts becoming gamey. 60 days is the best time for that blue cheese flavour to develop.
Besides the number of days, would you guys recommend changing anything else in the preparation?
@@LuisMedina1 I can only speak from personal experience. I use umai bags(even with a dedicated aging fridge), and after trying once. I have never again gone past 45 days. I like the tenderness, the concentrated beefiness, and the slight nutty undertone. But I always cut my ribeye, and strip loins into steaks. I never used one as a roast. Fyi: I think everyone should experience the longer aged steaks that get a blue cheese kind of funk, but it ain't for me, so I stay under 45 days.
I love the captions for food whooshes, I am wondering where the beef panda came into it though.
This is one of the prime, no pun intended, as to why I became so attached to your videos. You experiment with proper home cook techniques and experiments and arent afraid to let us know when something doesn't go perfect.love it and keep it up
I appreciate your honesty!!!!
But watching Guga Foods and his nephew Angel made me believe dry aged beef is just the stuff of heaven! 😂
Surprised to hear it did nothing to affect the taste in your attempt.
He didn't use the umai bag that's why
I think it has to do with the length of the cook. You cook a prime rib for hours where a steak you cook for minutes...unless you're sous viding it, but even then it is a shorter time. If you have the steak at room temp you'd only need to sous vide it for 45 minutes to an hour.
I saw a video two days ago about a dry aged steak. The person cooking the steak said she recommends 90 days for people who have never had an aged steak before because "It is aged long enough to have some of the aged flavor, but not too much to overwhelm someone trying it out for the first time" but that she prefers going 120 days.
Maybe the salt rinse prevented the funk to develop by reducing the ‘good’ bacteria?
P L The 60 day squirting brisket! OMGuga!🤣
make yorkshire pudding!!! thanks for the great videos!!
Not enough juices in the dry aged beef for pudding
@@SaltyVibrations He was asking if he would make a recipe for Yorkshire pudding.
@@SaltyVibrations Just buy extra animal fat. Beef dripping, or plain lard. Do them with that. Your butcher will propose marriage or offer you a stake in the business depending on...your cardiologist can buy a fourth home in Italy and you get a nice dinner. It's a win win.
I think he has a Yorkshire Pudding video
I was born in Yorkshire and worked in many restaurants over there....and its amazing to watch them doing their local specialty..... looks so easy and fast...but at the same time quite dangerous with the very hot oil...and pouring in the pudding mixture.
But I actually never really cared much about Yorkshire pudding, its basically a side dish / a filler...like potatoes or rice...and the taste is nothing special to me, even if you lather it with heaps of gravy!
One reason I keep coming back to this channel is that you are the only food you-tuber who is honest about how good the food is. If it's amazing you say so. If it's just good, you say so. Even if it's bad you still admit it.
And as always, I enjoy your wonderful videos. Thank you!
Awesome video. Thank you. And your fans are hilarious.
Agreed! I was just thinking that. Chef John makes great videos...and his fans are so dang witty. =)
Love your videos ..because after all we are fond of our Chef John...d ♡ :)...I guess he didn't appreciate my little rhyme...hahaha..
One honest chef! The reason I watch your videos
I really love watching and trying your recipes (mostly trying)
It feels like Chef John is sitting on a swing and doing the voice over for the video 🤦♂️
Yeah! 😂
you are the prime rib of your prime rib... oh, shoot.
Great looking roast. I love your honesty in all this too. It’s so refreshing.
I do the at-home dry-age with steaks instead of roasts. I've tried both but steaks work the best IMO. The small size really brings the funk to the front and they only take 4-10 days. Typically they are the best around 5-7 days. I've settled in on doing when Costco has larger, poorly butchered rib-eyes in those packages you can only imagine are for an entire BBQ. The 8 or more steaks in a single styrofoam tray. I wrap them in cheesecloth individually, stack them on baking cooling racks over a tray, and put them in my basement beer fridge on the top shelf. At about 4-5 days I take the tray out and flip them over. I also eat one of them.
When I cook them I trim all the bits I normally would have had to trim to deal with because of the sub-par butchering plus any bits that are too desiccated. I end up losing very little to the actual trimming. The first two times I did it (the only times I was curious enough to weigh them) I lost 15% to evaporation and 5% to trimming.
The early steak on the 4-5th day is good for judging when the other ones will be best. It really seems to change dramatically based on how often the fridge is used. The more it's opened, the faster they dry-age but the worse the result is. The "funk" gets pretty unreliable if the fridge is opened more than once or twice a day.
The later steaks, anything past 7 days end up needing a shallow fry or the harder bits don't soften enough during cooking to be pleasant. But, all in all, the taste is some of the best dollar value I've ever eaten for protein. It's a really great way to turn a huge slab of budget steaks into something borderline great. I've done it, I'd guess, getting close to two dozen times and I've only lost half of one batch once. The chance of losing a batch is why I don't do it with tenderloin anymore. That, and I lose WAY too much of the actual steak that I would have normally eaten on a tenderloin. Even if I start with a un-denuded. (I have no idea what the word for the opposite of denuded is, my guess would be nude but I think the etymology for denuded is different and my google-fu is failing me).
Chef John have you ever made your own wine before? I’ve been looking into making a plum wine and would love some guidance 👌🏼
Bianca Jingles
There’s a ton of wine making videos on UA-cam that require lots of different steps, expensive gadgets and chemicals.
Hit up PawPaw’s UA-cam channel doing it cheap,
super simple and the wine always comes out great.🍷
That’s the first time I’ve seen anyone eat the outer crust! All the other channels seem to think it’ll kill you instantly
From what I've seen people save it and add it to ground beef to add the dry age funk to it so they can make dry aged burgers, but doesn't sound like Chef Johns prime rib got any of that anyways
It also makes a good broth or demi.
I've watched this video like 10 times. I dont know why I like it so much. I dont have the money, patience or skill to make this. I just love this man and his voice
Thank you, Chef John, for taking one for the team. I'm sorry this didn't work out the way you wanted it. Whatever awesome thing you've been hoping for, i hope you get that thing soon!
And now we can taste it in! ...in 6 weeks!
Roses are red.
Violets are blue.
That’s what she said @ 3:32
😄😁😆😂🤣 I hate you for this!
I am sure that exact line is in some erotica novel out there.
You gonna cook it and test it ? Lol
😆🤣😂 top comment, absolutely.
😂😂😂
😂
I love your honest opinion of the dry-aging process. Thanks for the review and for saving me weeks of waiting. I'm just going to make a regular prime rib per your earlier recipe, which happened to be my favorite Prime Rib recipe.
That looks amazing.
French Guy Cooking has an awesome series about dry aging I can recommend to everyone 😊
10lbs of prime rib.. Hold on, I got to go win some lottery first. I'll come back to this video after then.
If you buy near the holidays it can get especially cheap, comparable to strip roasts like 6 bucks a pound (easter/christmas/thanksgiving). Which is honestly well worth it.
@@JOOOOOOOE I think it depends on the country. Here primerib is, sadly, very expensive.
@@JOOOOOOOE you must live in one of those crazy states or countries where beef is affordable. You'd be lucky to find a super market chuck for $6 a pound, strip steak/strip roast is closer to $10 a pound if you go to a place like Walmart, and even then it's cheaper because it's actually more expensive than that after you lose 70% of the roast when you trim the gristle off (I'm convinced that places like Walmart have specially bred cows that are all gristle and fat).
@@arthas640 I live in California, used to work as a butcher. If you know what to look for you can avoid gristle, my advice is to feel it through the package and if the fat feels harder than it should; don't buy. And safeway last year had in their add 6lb rib roasts, typically at least double in price.
@@JOOOOOOOE I have tried Safeway meat in awhile, I got some pork chops from them awhile back that were so water logged with brine that they shrivel up until they looked like half dollars
You didnt describe the flavour of the little end cut you pan fried..
I noticed this. I assumed shit because you can get it just charring the meat doing brisket, and that's a half/half.
he said it at the end of the video, the "dry age" was flavorless
This is why I subscribed. You are a teaching chef. I learn so much.
I love your honesty. 🖤
Have you ever made your own wine? Or any alcohol/liquor? I think it would be an interesting video
You can tell by the way he walks,he's a prime rib man no time to talk....
I really appreciate the honest review!
It looks simply divine!!!
Show us the amount of dishes you have after cooking a meal
I'm off-camera doing all the dishes.
For prime rib I'll do dishes, no problem
What about that stub of dried meat you cooked in the beginning?
It was flavourless like he said at the end about the rest of the beef.
John, this had me chuckling all the way through. Top marks for effort 🥇
Thanks for your honesty. Interesting.
! I've watched so many "aged beef videos thru the years, many of which seemed really dangerous and some that didn't do anything to my beef.. it's for dinner BTW!
Love that 'Beef, it's what's for dinner' slogan!! 🙌🏼
Madonn’ mi... here I thought the clotted cream was a patience test.
PumpkinEskobarr porca mi... I can barely wear the 30 minutes to have a normal piece of meat get to room temp
@@rorrodeh cristo mi', I can barely wait the cooking time
@@iamdisappointedwithmyachie4036 *random italian*
thank you Chef, I think you cleared a lot in one video incl. the reason for trimming the outside of the meat & this funky tasty that one is supposed to expect from dryaged beef. Thank you.
Its great you share all your food misadventures. i do hope you'll figure it out and try again.
Yummy! Who's craving for some prime ribs? :)
Maybe if the cow had a drier sense of humor...
I see what you did there
The kind of cow that likes dry martinis 😆
Or dark humour
Hahaha!...Good one...
That joke was udderly funny!
Loved your honesty !
Chef John, this video / experiment is legendary. Good work!
Chef John, I'm gonna need that horseradish cream sauce recipe plox =D
I'm not Chef John, but I can tell you how to make it. Mix some horseradish into some sour cream or plain Greek yogurt. Optionally, season with salt and pepper and garnish with chopped chives or green onions. Very easy.
@@justmarc2015 Score thanks. I love horseradish, but I don't know how to make anything with it yet!
My grandfather used to insist that horseradish went well with everything. Even PBJ.
I'm not sure if your grandfather was a madman or a mad genius. I'll have to test and find out.
gonna have to try that, just out of curiosity - PBJ n horseradish
@@exceltraining I'm pretty sure he never actually tried it himself, so good luck.
@@the-chillian Oh ! :-)
you haven't lived until you've had a PBJH sandwich
Thanks John I've done 7 and 14 day ages on rib roasts and ether worked just as well. never anything this long. but the Irish say "if it doesn't have a beard" but i am not sure with our industrialized farming its going to matter. Thank you for all you do! Really enjoy your channel!!!
An honest review...I absolutely love it! I look forward to your aged prime rib “funky stuff” enhancement video as well!
6 weeks of meat drying is more impressive, than me growing a beard for 6 weeks
Hey Chef, any thoughts on what caused the lack of funkiness? How do restaurants usually serve dry aged prime rib?
The funkiness is really not apart of the dry age until 50 or 60 days into the process that's why when you do your research you are recommended to not go past 45 days
@@KILLINGYOUGUY666 Then how do restaurants get away with it?
JonBonesJones84 sorry I mean they recommend for first time dry aging because most people aren't looking for that blue cheese taste
JonBonesJones84 some people want that funk taste
It's probably down to two things: aging time and molds. Chef John managed to keep any and all molds off his beef, which is good for the queezy, but developing certain kinds of edible molds on the outside crust of the meat accelerates the funk development. Many self-aging steakhouses end up with some kind of mold covering the crust. If you want to avoid the mold, you're probably gonna have to go longer than 45 days to get any funk.
Really, really useful and informative. Thank you VERY much
Thanks for your honest assessment. It's something that we have come to expect from you and you did not disappoint.
You are the Barry Gibb of your Dry-Aged Prime Rib.
You are also the Maurice Gibb of your Dry-Aged Prime Rib.
edit: wait a minute, I wrote comment before watching the video. For first time I was able to predict the rhyme.
And Feta Cheezz returns once more in triumph to the Winner's Circle.
Good ones!
You are the Andy Gibb of your Dry Aged Prime Rib.
Do none of you youngsters not remember dear Robin as well? The Brothers Gibb were a *trio*!
Feta Cheezz 💃🕺
The food cost benefit analysis is pretty sobering actually. $40 in product lost to evaporation.
I mean you lost $40 of water...drink 2lbs of water. You're not *really* "losing product" the meat isn't evaporating.
If it was a restaurant and you were charging more for a larger weight steak then yeah there's a point to be had but restaurants usually figure that in.
You're the best Chef John!
I'm glad you showed it even though it didn't work, saves people time and money