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

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.blo... 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/...

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/276096/Dry-Aged-Prime-Rib/

[@latenighter1965]

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?

[@blacksnow7106]

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

[@Bluefalcon888]

You did a TERRIBLE job doing this. Please for the love of meat, NEVER dry age anything ever again.

[@r2dxhate]

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.

[@Weaver1812]

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

[@RoryL83]

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.

[@bflavasonthetrack]

Rory ever watch Mark Wiens? Every bite, bullshit-ish. Honesty is a mysterious thing, Chef John is atleast very believable

[@accidentalheadclunkers8517]

I watch for the Cayenne

[@yannisconstantinides7767]

Hey, so does Boris.

[@stephennetu]

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.

[@terrybogard22]

MMMMMMMM, So good!

[@williamhadrian423]

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!!

[@Jesse8174life]

I am a fan, put me in your fridge.

[@alkinoosmpoukouras]

Ι'm a funeral director. Please, come in.

[@junialstudios]

Wow. Perfect reply.

[@pistolpete8231]

@@alkinoosmpoukouras good one

[@calvinpaulvincent2840]

(happy Jeffrey Dahmer noises)

[@yizhang5330]

such a hilarious comment

[@sybersbooks7177]

40 days and 40 nights! I hope you Noah what you're doing,

[@TamraN]

This is a highly underrated comment. Here take my like

[@Billbobaker]

Jesus you ignant.

[@dyslexicsoap7605]

@@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"?

[@johngregoryhouse]

That's funny!

[@sybersbooks7177]

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

[@davemcbroom695]

An empty fridge in the garage?! Where do you keep your beer?

[@jasonfrank6929]

Dave McBroom yeessssss!!!!!😀😀

[@scottv.4140]

In the second fridge in the garage, its chef John, while most people would have tools and such, he has refrigerators.

[@bollyking]

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.

[@campigenus]

What are you, a heathen? Of course beer goes in the beer fridge.

[@jasonfrank6929]

Yes

[@sarahkey4593]

"I lost 40 dollars into the atmosphere" me 30 minutes after i get payed...

[@kretieg2943]

You mean 20 minutes, You get paid at 4:00 and you`re broke by 4:20

[@Jin_Rai]

Lemme guess... u vape?!

[@arthas640]

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.

[@absoluteunit4581]

@Jesus Hong nah it ain't. There's normal people who vape.

[@timobatana6705]

@@kretieg2943 *cough cough cough* its true it happened to me

[@catalinajones1586]

You are literally my favorite chef in the whole world. You always make me laugh and smile and I appreciate you very much!

[@nonickname5242]

One honest chef! The reason I watch your videos

[@rhettlover1]

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!

[@Progorama]

Ok, chef this video is why I love your channel. Honest and straight forward. No bullshit.

[@enbardis]

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

[@joeclark7298]

I know, dude. I cannot stand Guga foods. Seems like a real nice dude, just can't get over how he overexaggerates sometimes.

[@rpols22]

Very interesting. Good to see honest food videos like this. So rare.

[@claytonis1]

I love that you were honest! So many other people would have (have) faked a reaction for the clicks. RESPECT!

[@gearldcline3615]

This is why Chef John can be trusted. No BS....

[@errolneal9789]

When he said he absolutely loved everything about it except the taste.. I couldn't breathe for a few minutes lol

[@arthas640]

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.

[@LWT1331]

Taste isn't everything.

[@ChrisSmithFW]

Interesting. Thanks for this.

[@dannyboyns3716]

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!

[@SkyWolfSkydive]

HELLO EVERYONE and especially you, John! I am one of the admins for the Facebook group: Dry aged Beef! Come join, answer ALL the signup questions and then go to the announcements section and look at the tutorial for building a nice, commercial quality dry aged machine and learn how to age safely and properly! Let’s share the best of the best with the world! P.s. I love your recipes John, I do tones of them!

[@shenette]

Barry Gibb of prime rib..... Staying alive. staying alive. I literally LOL. That was one of the best!

[@bionicsjw]

I have been dry ageing a prime rib at Christmas using the Umai bags for 5 years in a row. It comes out perfect every time. Without a dediscsted fridge this is the best option. Slow roast and reverse sear. Beautiful Med. Rare/rare from edge to edge. After all you are the King of Dubai of your Umai dry aged Prime Rib

[@peterchamalian5005]

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.

[@rickcash2801]

This is honestly why i love your videos. you're honest with us. so when you say something is good. i trust it.

[@MsJay1282]

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.

[@kart64silver7]

Ok so why didn't this guy trim the outside of the dry aged meat I am confused

[@philswensen5863]

@@kart64silver7 meats expensive and he didn't die from eating it

[@kart64silver7]

@@philswensen5863 he could have??

[@philswensen5863]

@@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

[@Dimetropteryx]

Your honesty is appreciated. It's rare to see people share inconclusive results.

[@LiogCeartas]

Isn’t that the cut of meat that flipped over the Flintstones car? 😂 🥁

[@MYERZ08]

No. That'll be a dinosaur cut of meat. Not beef.

[@Alexander-is9jo]

@@MYERZ08 You're not funny to be with

[@LiogCeartas]

JAYSON BOOOO 👎👎 You suck!

[@custos3249]

Close. The Flintstone is a...slightly larger cut of meat all of its own that includes the prime rib.

[@willyjimmy8881]

Yabadabadoo!

[@jimparkin2345]

It looks cool, and it feels right.

[@spackel22]

One of your best vids! Your instruction and honesty is what keeps us all coming back bro. Thank you!

[@Obsidian_Iris_]

We really appreciate you taking one for the team, Chef John. I mean, waiting six weeks, then two more days, then several hours more, until you finally, _finally_ cooked it! Then waited some more (your Sainthood is being considered by the Vatican as we type). On the other hand, when you consider you got to eat that incredible looking steak in front of us, maybe that was enough compensation for your saintly patience, even without the cheesy, funky dry aged goodness you hoped for.

[@angelmason23]

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 😩😩😩

[@ix8750]

Actually I read your comment and looked up to notice the empty corner of the sheet pan. 😅😂

[@gregorythoman8281]

Yeah, that kicked off my OCD .

[@rushzimi3865]

@ 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! 🤭

[@Bratzilla1966]

it was about to kill me.

[@conradnagiah3696]

@@gregorythoman8281 Same here lol.

[@pianoforte611]

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.

[@stonecutter510]

A true scientist publishes inconclusive results. Respect the honesty, chef!

[@raytheron]

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.

[@Rob-cj9mr]

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.

[@danielespinoza6215]

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

[@thename0005]

props to chef John for putting his life on the line for us

[@drkaplin98]

This makes me respect him more. Show the real thing, even if it isn't the food network perfect outcome. We all learn from "mistakes", and I want facts, not myths. Kudos Chef John!

[@freeto9139]

You go where I dream of, and am so glad now I didn't do this. You're the best, Chef John! 👨🏼‍🍳

[@Randy.Andy.]

This guy is a pro. His channel is like an encyclopaedia of great high end food recipes. I tried his pistacio encrusted lamb rack and it was incredible. I had anxiety when I pulled it from the oven thinking it would be overdone but the encrusted nut and herb layer kept it perfectly medium and very flavourful. My date still remembers that night for many reasons. I guess I won her over chief ? or should that be chef ? Bless you.

[@android16B]

I don't know why but the ending of this video was heart crushing

[@whaynos]

Over the holidays last year, I dry-aged a prime rib for 35 days with an Umai bag. There was some of the funk on the outer steaks but it wasn't "good funk". Tasted a bit off. Maybe it was my fridge. Still ate it though. The inner steaks were phenomenal. They froze nicely. Just thawed the last one last weekend. Sous vide for 3 hours at 135. Seared it with my torch. Lyonnaise potatoes. Fresh tomatoes from the garden. California cab. Boom! Felt like the Barry Gibb of my Dry-aged Prime Rib.

[@AM-zing]

I'm never going to make beef. But I will never miss a video by Chef John too!!

[@elzbietaakaella4flute570]

Hahaha 🤣 this just might have been your funniest video I have seen, and I have watched plenty! ❤️

[@dasiegel]

I'm glad you showed it even though it didn't work, saves people time and money

[@largofella]

“Stayin alive, stayin alive” 😂

[@11maxed11]

Came down looking for this comment hahahaha

[@elizabethellison5853]

From one shift to another... Chef John you are my favorite

[@Anarchy1080p]

Chef John dropping hard food facts and Bee Gees lyrics since 2007

[@onetym282]

Hey chef John, I did a very similar experiment with briskets. I found that only after I dryaged the briskets for 60 days did I get the real beefy flavor, substantially more than a regular brisket, from the dry age process. That was when brisket was a lot cheaper than prime rib. I don't have the budget to experiment with prime rib, but this Thanksgiving I'm dry aging a 20 lb prime rib which will reach 60 days a couple of days before Thanksgiving. I'm hoping that 60 days, and the loss of the extra meat, will be worth it. PS My dogs love the dry ends and trimmings from a dry aged piece of meat.

[@Mygfisawesone]

Watching all the juices from this gorgeous prime rib come pouring out of the meat breaks my heart

[@douglashughes2331]

OK, 1) you are the master of bad dad humor and I love you for that! 2) Thanks for this video it proves that it may just be better to take a train down to Manhattan and let them do the aging and make a better martini than I can. Keep uo the good work, love your ideas, your vocal inflection and every other part of your videos! You are special!!

[@asmith8242]

One SOB thumbed this down within one minute of it being released...heresy!!!

[@hv9988]

I'm convinced that there's people who subscribe just to thumbs down because they're that 'tsundre' - 19 after one hour :|

[@zalman7208]

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.

[@JakeLovesSteak]

@niecers To dry-age it, duh! Haven't you been paying attention?

[@Mandilion76]

Probably a vegetarian or vegan lol

[@adamwelch4336]

Blasphamy! heresy is forgiveable. Blasphemy not so much!

[@shadowpapito]

Good Job... It's refreshing for you to give your honest experience without the BS, in an environment where people as of late have been truly compromising their principles! Salute. Wishing you and yours the very best in life

[@52chevy3100]

if you are wanting that cheese funk go more like 60 to 90 days

[@MsYuki1]

Maybe check out Alex's (French Guy Cooking) dry aged beef fridge videos?

[@pedropepe90908]

Kenji alt lopez did it this exact way and he said it worked for him but he did it longer

[@JW-be8wf]

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.

[@LuisMedina1]

Besides the number of days, would you guys recommend changing anything else in the preparation?

[@52chevy3100]

@@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.

[@douglasmaddox7808]

This is why I subscribed. You are a teaching chef. I learn so much.

[@LurkerDaBerzerker]

*Relevant and Supportive Comment*

[@lynnwilhoite6194]

😂😂

[@theMull90]

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

[@Ms.OliversLife]

Awesome video. Thank you. And your fans are hilarious.

[@madiantin]

Agreed! I was just thinking that. Chef John makes great videos...and his fans are so dang witty. =)

[@dara212]

Sir, I just want to say please never stop making videos. That is all 🙏

[@Y.M...]

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.

[@IPwnPies]

He didn't use the umai bag that's why

[@Sku11Leader]

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.

[@88michaelandersen]

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.

[@GrainHopper]

Maybe the salt rinse prevented the funk to develop by reducing the ‘good’ bacteria?

[@bflavasonthetrack]

P L The 60 day squirting brisket! OMGuga!🤣

[@MrRchou]

I ordered a 45 day dry aged two bone standing rib roast from a famous meat purveyor in Brooklyn NY...cheesy funky taste was very prevalent around the rib cap portion. Rib eye portion tasted normal.

[@no_one01-5]

10lbs of prime rib.. Hold on, I got to go win some lottery first. I'll come back to this video after then.

[@JOOOOOOOE]

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.

[@no_one01-5]

@@JOOOOOOOE I think it depends on the country. Here primerib is, sadly, very expensive.

[@arthas640]

@@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).

[@JOOOOOOOE]

@@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.

[@arthas640]

@@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

[@fosmith61]

Good video. Dry aging at home is super easy. I'm on my fourth roast and I'm just using the bottom shelf in my kitchen fridge. Oh, and I just used ice cream salt. It's much cheaper. My first two roasts were 28 and 45 days and, like you, I didn't notice much change in the flavor. My third roast aged for 8 weeks and, wow, that's the sweet spot, IMO. Much more intense and complex flavors and buttery texture. So, give your next one another 20 days and I think it'll make you a believer...

[@k8eekatt]

I love the captions for food whooshes, I am wondering where the beef panda came into it though.

[@rabidbadger3855]

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.

[@shermanium7834]

make yorkshire pudding!!! thanks for the great videos!!

[@SaltyVibrations]

Not enough juices in the dry aged beef for pudding

[@gtabraham3454]

@@SaltyVibrations He was asking if he would make a recipe for Yorkshire pudding.

[@kathrynhamblin6479]

@@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.

[@blazilfrazil2]

I think he has a Yorkshire Pudding video

[@maxnoerenberg6370]

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!

[@kpopahjussi6379]

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.

[@markamark123]

Roses are red. Violets are blue. That’s what she said @ 3:32

[@LiogCeartas]

😄😁😆😂🤣 I hate you for this! I am sure that exact line is in some erotica novel out there.

[@drypotatoandjam4180]

You gonna cook it and test it ? Lol

[@ginsengaddict]

😆🤣😂 top comment, absolutely.

[@lafinitryder]

😂😂😂

[@joshuafreeman6720]

😂

[@alltimelow2345]

I did the same thing a year ago but only things I did different was I wrapped it in cheesecloth and then got the cheesecloth wet with good bourbon (saw it on eater) and I aged it for 90 days. It literally was an umami bomb of concentrated beef and funky flavor! You should try that chef John!

[@GetBackinBlack03]

you are the prime rib of your prime rib... oh, shoot.

[@StrikingCrayon]

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).

[@Passionforfoodrecipes]

And now we can taste it in! ...in 6 weeks!

[@timsmith7874]

I have become a chef John follower and have made a bunch of your recipes this one paralells my dry aging experience when I dry aged a whole ribeye for 48 days and cooked over oak on rotisserie with a reverse sear after I cut into steaks and didnt get the "funkiness" but the tenderness was totally there

[@ahmanik13]

It feels like Chef John is sitting on a swing and doing the voice over for the video 🤦‍♂️

[@Timenow1]

Yeah! 😂

[@Rdasboss]

Its great you share all your food misadventures. i do hope you'll figure it out and try again.

[@soulchorea]

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

[@tsetsgiindelbee1340]

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

[@VeryEvilGM]

It also makes a good broth or demi.

[@jhasan7325]

I admire your honesty! I did try 45 day aged rib eye from a famous fancy grocery store, the butcher said it has that funky-blue cheese like taste....but honestly, just like you said, tender..yes...funky? That's something I didn't find..or maybe I'm wrong.... Well, it's a matter of preference

[@biancajingles2690]

Chef John have you ever made your own wine before? I’ve been looking into making a plum wine and would love some guidance 👌🏼

[@MGS566]

Bianca Jingles There’s a ton of wine making videos on KZbin that require lots of different steps, expensive gadgets and chemicals. Hit up PawPaw’s KZbin channel doing it cheap, super simple and the wine always comes out great.🍷

[@OmegaGamingNetwork]

Actually you have no idea how much I appreciate the candor of this video. I've found the same thing when dry aging prime rib, it just never seemed to make any real difference in a home setup. Now for steaks that I am going to be grilling or pan frying it has always seemed more noticeable.

[@Slither61]

Love your videos ..because after all we are fond of our Chef John...d ♡ :)...I guess he didn't appreciate my little rhyme...hahaha..

[@billklement2492]

Hey John, I dry age my roasts and if I get thick stakes, I age them, too. I generally do the roasts about 2 weeks. They start getting too dried out after that time and makes me want to trim them. I did one for 4 weeks and it was a bit leathery on the outside, but delicious. I'll get a tray of ribeyes from Costco occasionally and put them on a rack in a tray. My wife and I will split a steak every couple days. They don't last more than a week or so! They get better and better with time! I oil them, salt and pepper, and maybe rub them with chopped garlic first, and pan fry them. Sometimes a reverse sear. We really don't go out! I've done them on the grill, but prefer them in a pan! Oh and the roasts are always reversed seared. I learned about this from Alton Brown. He recommends a paper towel over the meat. I found out the hard way to make sure there's airflow all around, as I lost a $120 roast (I paid half that) because the roast got pushed to the side and the paper towel contacted the side of the fridge making an air pocket that didn't breath. It went bad! I found out the morning my guests were arriving! D'oh! The stakes were quite good. Should be for over $100! Anyway... Your roast lost 2 lbs - 32 oz - a quart of water! I've had mine lose more than a pound in a week or so. I think they slow down drying as time goes on. Thanks for the video!

[@tanincat]

Have you ever made your own wine? Or any alcohol/liquor? I think it would be an interesting video

[@kobusg7460]

John, I am no expert, but from making our (South Africa's) biltong (which is like your beef jerky, only way better) I figured to put spices (especially salt) onto the meat / steaks BEFORE dry-aging it. I've found that it makes a heap of difference to the taste and texture after cooking.

[@Saiyukimot]

You didnt describe the flavour of the little end cut you pan fried..

[@TechnicolorMammoth]

I noticed this. I assumed shit because you can get it just charring the meat doing brisket, and that's a half/half.

[@Nvortex15]

he said it at the end of the video, the "dry age" was flavorless

[@rogermasson3315]

I...have to admit I don't know how I ended up here, but this truly is a great video! Very interesting, might even try dry-aging soon, after seeing how "simpler" it seems than I would have thought

[@smittynumber1812]

Show us the amount of dishes you have after cooking a meal

[@updownstate]

I'm off-camera doing all the dishes.

[@recoil53]

For prime rib I'll do dishes, no problem

[@DaveyD4419]

Thank you for still sharing a non homerun recipe, learning through the little bumps in the process is so helpful.

[@LiogCeartas]

Madonn’ mi... here I thought the clotted cream was a patience test.

[@rorrodeh]

PumpkinEskobarr porca mi... I can barely wear the 30 minutes to have a normal piece of meat get to room temp

[@iamdisappointedwithmyachie4036]

@@rorrodeh cristo mi', I can barely wait the cooking time

[@felixargyle1285]

@@iamdisappointedwithmyachie4036 *random italian*

[@abad-enoughdude._.3919]

What a hero. Chef John putting himself on the line for us all.

[@cut--]

! 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!

[@annajoie700]

Love that 'Beef, it's what's for dinner' slogan!! 🙌🏼

[@Baroebbas]

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!!!

[@shavedhomersimpson742]

6 weeks of meat drying is more impressive, than me growing a beard for 6 weeks

[@johnpnj]

I'm more of a rare steak/prime rib person as well - but wow that roast looked absolutely incredible! Great to know that the dry-aging process may not actually make much (if any) difference. Save the 2lbs. of meat for dinner.

[@steveg8322]

You can tell by the way he walks,he's a prime rib man no time to talk....

[@buddhatbay9041]

Came across your video and watched it...had a few chuckles....If I remember far enough ahead, I do dry age my prime rib roasts. I don't find that they tenderize as many people suggest but I do find the flavour to be beefier, given the loss of weight (which is moisture). I think I'm glad that the roast doesn't taste funky. Next experiment will be to dry age and then sous vide the roast! I do watch a lot of your videos and enjoy them. Thanks for posting!

[@the-chillian]

My grandfather used to insist that horseradish went well with everything. Even PBJ.

[@nidhoggstrike]

I'm not sure if your grandfather was a madman or a mad genius. I'll have to test and find out.

[@exceltraining]

gonna have to try that, just out of curiosity - PBJ n horseradish

[@the-chillian]

@@exceltraining I'm pretty sure he never actually tried it himself, so good luck.

[@exceltraining]

@@the-chillian Oh ! :-)

[@powell235]

you haven't lived until you've had a PBJH sandwich

[@GSAskue]

Thank you for taking the time to do this video. Very informative. Cheers from Fort Worth!

[@FOODANDTRAVELDESTINATIONS]

Yummy! Who's craving for some prime ribs? :)

[@simplebudd]

I always love your honestly - and the logic about aging this beef for 6 weeks is more than agreeable.

[@CaptainJack2048]

Maybe if the cow had a drier sense of humor...

[@givememore4free]

I see what you did there

[@adamwelch4336]

The kind of cow that likes dry martinis 😆

[@ahanjitb]

Or dark humour

[@esdeekay4344]

Hahaha!...Good one...

[@dwaynewladyka577]

That joke was udderly funny!

[@Jaydoggy531]

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!