Dry-Aged Prime Rib - How to Dry-Age Beef - Food Wishes

Food Wishes
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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/2019/09/dry-aged-prime-rib-i-waited-42-days-to.html 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/everyday-cooking/special-collections/web-show-recipes/food-wishes/”





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Food Wishes
Food Wishes 4 місяці тому
Check out the recipe: www.allrecipes.com/Recipe/276096/Dry-Aged-Prime-Rib/
Black Snow
Black Snow 14 днів тому
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
Brian M
Brian M 3 місяці тому
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?
harry black
harry black 2 дні тому
Anyone else’s heart break just a bit when he said it’s not worth it?
al821 4 дні тому
That crispy fatty party on the top looks delicious.
Gary Miller
Gary Miller 5 днів тому
You are after all the Johnny Swift of how you take a Shi7
Kevin Ennis
Kevin Ennis 7 днів тому
Lol, you didn't lose any money's worth of beef, technically you multiplied it! Still less mass though.
Michelle Muggleton
Michelle Muggleton 9 днів тому
Have you tried wet maturing?
JR NYC 12 днів тому
8:03 that shit looks nasty
Itamar 12 днів тому
why are you talking like that
Zombycow 16 днів тому
out of curiosity, what are your thoughts on those umai dry aging bags?
Gay Sagabaen
Gay Sagabaen 20 днів тому
You could try doing GugaFoods' method of dye aging.
Lee Chrastil
Lee Chrastil 27 днів тому
What if the meat was smoked then dry aged, or vise versa?
Daegan Le
Daegan Le 29 днів тому
Love The Bee Gees reference lol
David Carbone
David Carbone 29 днів тому
I'm thinking that perhaps the lack of a earthy flavor may have been due to humidity. I've read both temperature and humidity have to be carefully controlled.
dinein1970 Місяць тому
Chef John! I was a waiter at David Burke's Primehouse! 40-55 day is the sweet spot
Josh Nichols
Josh Nichols Місяць тому
Chef John....you are annoying....listening to you talk is like a roller coaster.
Rich Delgado
Rich Delgado Місяць тому
Seriously. Am I the ONLY person who actually would look forward to eating all of that fat? That's like the best part, short of gnawing on the bone.
Sam B
Sam B Місяць тому
Terrific video and excellent overview of the dry age process Sounds delicious !!
jimmyree Місяць тому
Great video, but dam this guy's voice is super annoying. They way his voice pitches goes up and down sounds like someone is squeezing his balls on and off
cristopher wong
cristopher wong Місяць тому
34 to 38°C
Josh Nichols
Josh Nichols Місяць тому
I really tried to get through whole video but your up and down voice pattern is so annoying I couldn't suffer through it.
Aram Rajabpour
Aram Rajabpour Місяць тому
Bruh 6 weeks is not enough
Andy Moran
Andy Moran Місяць тому
Really thankful for the *actual* real world review of dry aged beef. Guga and others make dry aging sound like it's absolute sex on a plate. It sounds like a very fun experiment, and for some could definitely be worth the time/money (I genuinely understand the passion for meats 100%), but man I'm glad I never let the hype get to me.
Anthony Starks
Anthony Starks Місяць тому
They make sealable plastic bags for drying aging that allows the moisture to escape and keep all the bad stuff from getting in. umaidry.com/
Lo Sm
Lo Sm Місяць тому
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
Gonietube NYC
Gonietube NYC Місяць тому
That looks so amazing !!!
Mikko Ttt
Mikko Ttt Місяць тому
Thanks but, no thanks for me. Dry age beef is... dry!
Matthew Dunigan
Matthew Dunigan Місяць тому
I really appreciate the honest review!
Wiper Місяць тому
You won't get the really funky notes until you get over 45 days, the molds don't even start to grow until then. Try 60 days...
L T Місяць тому
Maybe brining it at the beginning got rid of the funk producing fungus?
Chris Stavro
Chris Stavro Місяць тому
Don't worry about the 1L of water it lost ... what about the six weeks of your life?
AdventureFreak86 2 місяці тому
No more psyches Love you
J Greenseed
J Greenseed 2 місяці тому
Lol, he threw in salza
J Yale
J Yale 2 місяці тому
Thank you for your honesty. Aging the beef created more expansive meat! If someone willing to pay for it, then no problem. However, it is un~necessary overall! :~~)
Erocknrolla 2 місяці тому
really? i keep a steak dry in my fridge for a week and it tastes different.
Gary Grunauer
Gary Grunauer 2 місяці тому
You needed Garlic....... What's prime rib without garlic? and yes horseradish does sound delicious.
tihzho 2 місяці тому
When I was living in Shanghai there was a METRO wholesaler where you could buy a side of beef if you wanted. My first time buying bulk beef was prime rib, the staff helped my select two vacuum packed roasts from the same steer. Bulk beef had the slaughter and packing date and some the meat from one steer is packed together which is what the staff helped me with the two I got. My idea was to cut one into steaks and the other for a roast later. The next day my wife and I had two steaks and they were tough and chewy like cheap beef cuts! Needless to say we were shocked by this and disappointing. The rest of the steaks we cut up later to make a stew. The other vacuum packed prime rib sat in the fridge for weeks and I remember seeing a stamp with a date on it. I pulled out the roast and the stamp was dated 45 days after packing and it said used by this date which was a couple of days away. When I opened it up, it had a little funky smell so I wiped it down with a wet cloth and cut it into steaks to try again. THIS TIME it was wonderful, so tender and tasty! What I took as the "use by date" was in fact a "ready by date", it needed to wet age which I did by accident! I found out if you eat beef that had just been slaughtered it will be tough and not very tasty. We were sad that we used really good meat to make a damn stew!
Ray Theron
Ray Theron 2 місяці тому
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.
R Mellgren
R Mellgren 2 місяці тому
A food wish i have is actually two. Swedish Tjälaknöl or Spickekött beef or moose. (lowfat) usually. The first is basically a 1,5kg steak baked from frozen @75C in the oven. i guess it could be sous vided but i dont think it would let off enough liquid. It has to bake until it has 65-75C internal. The lower the more juicy. personally i preffer to stop @ at 68 and let it restfor a out 1h. Meanwhile i boil the soaking liquid. For me it is 1L water, 0,5dl salt, 1 onion, 2-4 cleft of garlic, 6 dried juniper berries. (can be lightly crushed) 1tbsp rosemary dried, 1tbsp fried sage. Pop the meat in the liquids for about 8-12h. if the meat is warm when you pop in it half the time. same if liquid is warm. This is delicious with potatoe gratin. (garlic style) meat best served cold cut. While gratin hot. Same with second recipy. Which is air dried salted meat. reverse method from above. Cuts are at the most 1/2" thick it is dried in oven or in fresh air (in a net box) In arctic regions best from march and until may. Other regions and people suggest oven drying. @50C I suggest oven dreying @75C, in combination with coldsmoking slightly for end result. this create an amazing taste, the hardcore hunters like moose meat when it is like rubber inte center. I prefer it more dry. I want it almost even to the center. to explain it almost like beef jerky. But slightly more soft. And the taste is angelic. and refreshing. I have done this to eat for fishing and hunting, but it is just as perfect for a party in hollywood. delicious.
JoinMe 2 місяці тому
My reaction after the reference: Ha.Ha.Ha.HA!
Eli P
Eli P 2 місяці тому
Where in Chicago did you eat that awesome steak?
swirlingabyss 2 місяці тому
Your meat wasn't moldy. Just like cheese, mold=funk. Its your fault for having such a clean fridge.
chemmii 2 місяці тому
Thanks.... But no thanks...!! I will stick with wet aged beef that's been aged for 3-4 weeks. I want to at least eat 9 1/2 lbs of steak.!!!
Alexander Johannesen
Alexander Johannesen 2 місяці тому
I've been dry-ageing for, uh, ages. The lack of flavour is a) the saline wipedown (I do no such thing, just a dry rub with paper towel), b) the salting and resting for 2 days after you pull it out (this is only because you made it a roast), and c) dry-ageing gets rid of moisture on the frying surface, so fry them as steaks on high heat instead of a roast. Consider sous-vide as these are two-finger thick, but because they're dry aged they're easier to also reverse sear. Otherwise it looked great, but you need to keep salt faaaaar away from the meat itself through the drying. The salt underneath is good, but you'll get better results with the fridge lined with salt blocks. I flip the meat every week, and I don't worry too much about bacteria from my hands (as the bacteria can't penetrate too deep and will get stuck in the pellical you cut off; it's the compromise I do for the best flavour) Love the channel!
BPRIME 2 місяці тому
Excellent vid, thanks!
Alex McGregor
Alex McGregor 2 місяці тому
You have to use grass fed.
AIsingularityAI 2 місяці тому
great honest video no hype love it.
David Wootton
David Wootton 2 місяці тому
4:40 Yum Yum!
Vedant kale
Vedant kale 2 місяці тому
"I loved everything about it, except the taste"
John Rockett
John Rockett 2 місяці тому
My ocd when you didn't shake the salt into all the corners of the pan
Jeff Klaubo
Jeff Klaubo 2 місяці тому
Oh thank god... I thought I was crazy staring at that bottom right corner, yelling at my phone "YOU MISSED THAT CORNER, FIX IT!!!"
FrankoNero 2 місяці тому
Oh boy! I'm gonna try this with chicken!
Kerinko 2 місяці тому
Hey Chef John, as a Chicagoan, where did you get such a piece of beef? Let us know, man!
A Olson
A Olson 2 місяці тому
Patient enough to let it sit in the fridge for 45 days, not patient enough to reverse sear it a couple more hours.
SBG rules
SBG rules 2 місяці тому
eat ur dry aged grassfed beef raw if u want the cheesy flavor ur cooking the benefits and nutrients away the bacteria are good for the gut probiotic
Benjamin Strudwick
Benjamin Strudwick 2 місяці тому
Ray Romano is quit the chef...
Kito 2 місяці тому
my grandma aged it for 100day omg.
Ronald Schmal
Ronald Schmal 2 місяці тому
Seems like a waste if it doesn't add the flavor you thought it would. I personally have never had aged beef, so I would have no clue what I would be looking for. So it's good to know, you do it for a cheesy kind of taste.
oldschooldiy 2 місяці тому
Chef huh? And doesn't know "dry aging" has nothing to do with flavor enhancement? Really?
zermomia 2 місяці тому
What about aging a hot woman for 40 year and try it?
ticleve2 2 місяці тому
Are you any relation to Alton Brown?
zhbvenkhoReload 2 місяці тому
Chef John, the Basques in Spain leave the beef to dry age for 18 months.
Yan Zhu
Yan Zhu 2 місяці тому
I would just buy aged beef from the store and not do it at home myself.
Worldwave 2 місяці тому
I love the fat chunks on Ribeye so much and at 09:04 I was like NOOOOOOOOOOOOOOOOOOOO
Mr Cobbs
Mr Cobbs 2 місяці тому
A chef that doesn't mislead viewers with nonsense jibber jabber...easy sub
chris kozub
chris kozub 2 місяці тому
Wow You left a ton of pellicle on
Max Rockwell
Max Rockwell 3 місяці тому
My favorite Bullshitter!!!!
Mariann Zaccaro
Mariann Zaccaro 3 місяці тому
Chef John, some of us ate using table top convection ovens in tiny homes. Can you show us how to cook just as perfectly in these small ovens? I love your channel.
rhtvc x
rhtvc x 3 місяці тому
Buuut anyway...
mrjamesgrimes 3 місяці тому
That sir, does not look very prime
bubbaboom 8000
bubbaboom 8000 3 місяці тому
I really love watching and trying your recipes (mostly trying)
Daniel Espinoza
Daniel Espinoza 3 місяці тому
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
Son Osmanli
Son Osmanli 3 місяці тому
You are the best because you are honest, no BS! Thnaks
John Thompson
John Thompson 3 місяці тому
I realllllly enjoy your Whole method, and style,
2 years &
2 years & 3 місяці тому
So including the usage of electric bill this cost you around 600 dollars?
Jeff A. Taylor
Jeff A. Taylor 3 місяці тому
You have to listen back to yourself and not use the same annoying roller coaster cadence thatrunsupthehill and comes back down again. Iamsureyouknow what I mean. Good luck.
Todd Moss
Todd Moss 3 місяці тому
This entire thing made me mad.
mr zif001
mr zif001 3 місяці тому
i have roasted 100's of 109's at 425 degrees and now feel low and slow is best 225 degree oven to internal temp of 125.
Thanhtacles 3 місяці тому
You didn't even review the flavor of that hunk of dry dark meat crust like you said you would at the beginning...
EWG29526 3 місяці тому
Shop at a different store. At $20 per lb you're getting robbed!
Ludus Plays
Ludus Plays 3 місяці тому
Really Chef im happy you can cook telling your audience the truth and still making it I wish you the best, by the way check the smoked salted and aged meat called pasterma from Albania
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