How To Dry Age A Standing Rib Roast At Home! (35 Days)

On this video, I'll show you how to dry age your own beef at home using the Umai Dry Steak Bag!
Umai's Channel: / umaidrybagsteak
Buy Umai: shop.umaidry.com?rfsn=225932.2807b

[@briancerri8724]

One of the best dry aging videos I’ve seen, you did an excellent job explaining it all

[@TROYCOOKS]

Those steaks looked gorgeous Greg. I look forward to seeing you grilling up one of them. Umai made aging steaks so easy that anyone could do it. Great job sir!!!

[@BallisticBBQ]

T-ROY COOKS Thank you Troy! We had one off camera and it was insane!!!

[@travishaynes8853]

I didn't realize this video was 5 years old, I just ordered my umai bags because of you, and I have a 6 pound prime standing rib roast and will be following your instructions to the T. Thanks for sharing

[@SmokyRibsBBQ]

Can't wait to see you grill them! Beautiful steaks, and a great tutorial!

[@BallisticBBQ]

Smoky Ribs Thanks for stopping by Rus!

[@AlexanderWu4587]

Another awesome dry aging video. Definitely a great demo Greg. Thanks for sharing!

[@BallisticBBQ]

HouseofEl2 Thank you for watching!

[@scottstoyan9831]

Thank you Greg for introducing me to Umai dry aged bags, just ordered some from Amazon

[@valcomm5]

Absolutely killer tutorial Greg! Everything you did was to perfection! And the the end result? Outstanding! Those steaks look killer! Smokes A Droolin

[@BallisticBBQ]

Smokes A Rollin Thank you! Hope'n to have a grilling vid up soon!

[@chuckbrooks4215]

Have not used the process myself, but a friend has...Really good!

[@justanotherbum007]

Excellent video! I may have to try this myself!

[@MrIridium192]

Excellent presentations! Thank you!

[@MattmanCDN]

cant wait for the next video on these steaks Greg looks so good man!

[@krflyguy2117]

UMAI rocks!! Cant wait to buy some and get aging. Great tutorial as always. Cheers

[@BallisticBBQ]

Evoc Kevin Let me know how your steaks turn out Evoc Kevin! ;)

[@peppertime1]

hi greg!! hope you all well in AZ!!! greg, i did received my umai dry bags and i immediatly went to costco and bought a entire rib like you did in your presentation of dry-aging meat with umai. i put it in the bag with vacmouse and everything went perfect man!!! edit: i live in quebec, canada and umai is not availaible here...got to order them....i think i shall start a sale point here for this awsome product!!! i can tell you that the bonding is quite impressive... i saw difference in 24 hrs.. the bag is literally bonding to the meat like a second skin... and when the bag's losing his '' softness'' and become bond... just the touch is amazing... not even close to any vacsac or any king of process packaging. very unique product... and it went so well and it was so easy!! my piece already changed color 4 days after beginning the process... now i'm at 9 days process and i'll keep till the 4th of july . ( mariage anniversary) and i caaaaaaaan't wait to taste this prime 174$ canadian$ rib!!! besure that i'll keep you in touch when we'll eat that awsomwe meal and also my entire respect for your work.

[@Darmel94]

Great video and info! I just got my Umai bags in the mail. I was curious can you steak it out and trim the bark then?

[@TheWolfePit]

MY GAWD that was a beautiful roast before you aged it........now it's pure decadence! Beautiful job Greg!

[@BallisticBBQ]

***** I actually cooked one of those beasts off camera Larry and man-o-man!!!! Thanks for watching buddy!

[@ddunnable1]

DAM!!!! That looks awesome!!! Great vid!!!!

[@MrNocreditcheck]

Awesome video. I'm sure lots of people will learn a lot from this video. Those steaks are gonna cook soooo good on the grill! I can't wait to see that video.

[@BallisticBBQ]

Christopher Johnson Thanks for watching Christopher!

[@pmguinness4539]

Great Job Greg! I enjoy all your videos. I started dry aging my rib roast just before Thanksgiving because we're planning to eat this for Christmas. Unfortunately our plans fell through. Couple of questions: What is the longest I can keep my rib roast dry aging? If I do remove roast and trim as you did in the video how long will the rib eyes last refrigerated? Do you recommend storing the rib eyes for the best flavor. Thanks in advance, Patrick

[@NoHippieBBQCooking]

Greg, your channel is a wealth of knowledge

[@erniefernandez7775]

This video is my favorite so far! Although I've taken a lot of great information from your others. I've been hesitant to pull the trigger on a dry aged prime rib from the Butcher. But this looks like something I can definitely try at lower hit to my wallet. Keep the great videos coming!!!

[@BallisticBBQ]

ernie fernandez You'll do fine Ernie. Let me know when you do pull that trigger!

[@cr1138]

perfect timing. right in time for christmas! thanks

[@BigMeatSunday]

MY GOD, What a thing of Beauty!

[@BallisticBBQ]

BigMeat Sunday Thank you John!

[@KowboyUSA]

That looks incredible.

[@RichardBlaine]

You make this easy to do and I am sure it is going to be delicious to eat! I don't know if I could possibly wait 35 days! You are a patient man!

[@BallisticBBQ]

***** It was tough waiting that long Richard!

[@omarm.d2578]

Great videos man thank you

[@LindasPantry]

Omg that was amazing made my mouth water!

[@BallisticBBQ]

Linda's Pantry Thank you Linda!

[@henrywells547]

This be great. What a New Year's eve meal.

[@carolmelancon]

Very helpful video. I know what I'm getting my nephew (that I gave a Sous Vide Supreme to a couple of years ago), for Christmas. One for him, one for me :)

[@0815BBQ]

That looks unbelievable Greg! Killer!

[@imanishak6048]

So cool...tq 4 yr dedication n knowledge u shared with us,,,really apppreciate it...

[@1minutetomastery881]

Good job, keep up the good work

[@meezooy2k]

love your shows. amazing

[@BallisticBBQ]

meezooy2k Thank you!

[@brewbrody2011]

would you do this when you are roasting meats for the holidays? I was thinking of doing a prime rib...dry aged! Thoughts??

[@slcsak]

First off, I love your channel Greg. I just rec'd my umai bags and ordered a "clamshell" foodsaver. A though or a question. What do you think about removing the membrane prior to sealing the whole roast??

[@sameotoko]

I'm sorry, I'm trying to gather as much info on the subject of dry aging meat before I give it my first shot. I thought that the mold that was allowed to grow on the meat's crust aided as some kind of antibacterial agent and also added to the flavor, and since this meat is vacuum sealed, there doesn't seem to be any superficial growth. Does the flavor vary at all?

[@WhiteThunderBBQ]

Looks like I need another fridge to have enough room for something like this. Nice video Greg!

[@BallisticBBQ]

White Thunder BBQ Yeah! Had to keep this in the garage fridge!

[@SmokeyGoodness]

Oh my, Umai! We're packing the car right now. Between Mercy and I driving non stop, we'll be there in just over 24 hours for a couple of those cowboy steaks, Greg! *I wish*!

[@BallisticBBQ]

SmokeyGoodness LOL! Thanks for watching Dan!

[@blodstainer]

Amazing video!

[@bbq4fun789]

Great video! Can you cook the roast whole?

[@saadaljabri3766]

Thank you for the video. I have a question. How much the inside degree of the refrigerator should be?

[@foodpimpz9429]

Beautiful, thanks again G.

[@BallisticBBQ]

Food Pimpz Thank you for watching!

[@TheTechHelper101]

Wow awesome job!

[@BallisticBBQ]

Astr0z Thank you very much!

[@scarecrow1701]

First of all Greg,... Impressed you waited 35 days to post this! (you could have done it 28 Days Later..but with all this copyright stuff these days :) Your evil plan came together nicely! You didn't say "gorgeous gorgeous" enough, because that meat deserves the compliments! ;) Secondly... black gloves, very CSI ;) Thirdly (I'm losing count), it may appear to some that you just went from one vac-pack to another, but you just went from one purposely designed container to another...Plus super sharp cool butcher knives as a bonus! Bet you can easily scared the heck out of your Trick 'r Treat visitors ;0 What an educational presentation Dude! Really like how you went through the steps using this product. I've tried dry aging some huge Porterhouse via the Alton Brown method a couple of times (way less than 35 days! Only 5-7) , and frankly was a bit disappointed, but then I tended to over cook them, because of the moisture loss I presume. Great tip on parchment vs paper towels, as I did have that sticky problem sometimes, following AB's technique. Hope you have a video coming up on the cooking of your beef! And finally, you don't have a band saw??? Handy as a cheese grater or a machete, depending on your environment ;) I always rent one saw for Halloween, and keep it til the cops arrive......

[@BallisticBBQ]

Randy T. Scarecrow LOL! Always enjoy reading your posts! I actually do have a bandsaw believe it or not. It's more set up for wood, but believe me, I was tempted to bust it out! Thanks (as always) for watching my videos Randy!

[@scarecrow1701]

Ballistic BBQ I already KNEW you had a band saw, via my psychic powers... I'm merely tricking you into finally making that public knowledge ;) No excuses next time! Thanks and Cheers Bro!

[@puffypuff876]

Looks great Greg! What temp do you have in your fridge? Greetings from Sweden!

[@noytheya]

Great vid. Just my $.02, I dry age quite often in a fridge (dedicated for dry aging and brewing) that is temperature controlled and stays closed so I don't use the UMAi bags. However, If you use your everyday fridge, the UMAi bag is a MUST, just because of the constant open/close of the fridge door and most fridge's inability to maintain a constant temp. When I get the bone in roasts, I cut off what I want to use for prime rib and then remove the bones as one rack from the rest of the roast that I will cut up for steaks, I just prefer a thinner steak. The ribs removed from the steak I cook like any other rack of ribs and they are phenomenal. Looking forward to the cook.

[@BallisticBBQ]

noytheya Thanks for the comment! Cheers!

[@MindCalmingSounds]

Thanks for sharing this process, I can't to see you grill these up.

[@BallisticBBQ]

Smoking Bullet Gonna' be guuuud!

[@scottieboy72]

After the aging process and steaking the roast will it effect the quality of the meat if the steaks were foodsavered and frozen for a later cooking date? thanks

[@louisleoncini9240]

What is the temp setting on your frig and is it the main frig that you use at home. Thank you.

[@SmokedReb]

Great job Greg! Those steaks are going to be awesome.

[@BallisticBBQ]

Smoked Reb BBQ Thanks Brian! Ate one off camera and WOW!

[@TheASTrader]

The Umai bags are a great product. Used them two Christmas roasts in a row.

[@BallisticBBQ]

TheASTrader They are really good! Planning on doing some sausage here soon.

[@CumbriaPreacher]

Wow, gorgeous steaks...Do you know if the nutrition is affected after dry aging please?

[@Excitable101]

I just ordered the Umai's kit for prime rib.

[@waynelawler7212]

Thank you very much U are the MAN

[@matthewmorgan5155]

how do you know how long to leave it for? I have a 15 pound ribeye in the bag for about 6 days already. what do you suggest?

[@BennyH11]

Excellent video

[@siscelica]

What kind of knifes are those? They are awesome!

[@Towers12345]

Amazing!!! Wow!

[@vermin999]

Man those looks excellent!!! I ordered some Umai bags the last time you did a dry age video but I can't make myself pay $100 on beef to experiment on!!

[@BallisticBBQ]

John Solak Grab a smaller cut John. It's pretty much proven stuff anyway, so you're not really experimenting. I've done several now with wonderful results. Cheers buddy!

[@elrabbitsbbq]

I really need to do some dry age Steaks Greg. if i ever do this looks like the rout to take!

[@BallisticBBQ]

elrabbitsbbq It's pretty easy, and actually saves you some cash!

[@nachonad]

I look forward to a video of you cooking those things!

[@BallisticBBQ]

nachonad Thanks! Look forward to shooting the video!

[@ramialahmar5139]

can you use the "bark" for burgers,grinded meat or sauce or something ?

[@marcelstjean]

very cool, great job.

[@BallisticBBQ]

marcelstjean Thank you Marcel!

[@GunBlue490]

Whoever graded that rib as USDA Choice probably needs his cataracts fixed. Looks like the best Prime I ever saw.

[@connerscott9082]

Theres a lot that goes into the grading process. My guess is the cow was too old based on how big that rib was?

[@francissilhan254]

No it looks like choice? Looks like youve got some shit prime lmfao

[@The_Squad_1967]

What size bag did you use 12" x 24" or the 16" x 28" ? Thank you

[@GrillingNetwork]

#UMAI makes dryaging easy. This video looked amazing and looking forward to seeing you cook one of those steaks :) Thumbs up my brother!

[@MrMegaFredZeppelin]

Thank you Greg. You are beyond amazing :) :) :) Prime Rib :) :) ROCK ON!!!!!!!

[@BallisticBBQ]

MrMegaFredZeppelin Thanks! As always for stopping by Fred. YOU ROCK!

[@jjm6187]

I want to see the video of those grilled! Now I'm craving steak!

[@robertherberg9595]

Just curious here. How much was the roast? I'm looking at the Umai starter kit on Amazon for 145.00. This might be cheaper (per steak) than the local steak house.

[@shuttsy7]

Hey Greg this looks so good! Just wondering why the bones have to be left on?

[@BallisticBBQ]

Ryan Shuttleworth They don't, but bone adds flavor during the cook and a certain "cool factor". Cheers Ryan!

[@djm637]

Can you do a video about what you do with the pellicle?

[@alexandercomair3801]

These videos are awesome. Just sealed a rib roast and strip loin. Next step is to get one bone in

[@michaellmikeyymike]

very nice Greg.

[@BallisticBBQ]

michael landry Thanks Mike!

[@dave3636]

Great video!!! I have a question for you and need some advice. I am currently dry aging a whole Rib-eye loin bone in using a UMAI bag (35 days). On Saturday, I will be cutting out my steaks. I plan on cut it up into seven steaks. I am only going to BBQ two steaks on Saturday. My question to you is. Would you vacuum seal the rest (regular bags) and keep them in the fridge (how long can I keep them in there before they go bad?). The process would then be drying 35 days and then by keeping them in the fridge it would start the “wet age process” ? Can you do that? Or would you suggest freezing them? I would like to keep them in the fridge vacuumed sealed and eat a steak a week. Thanks

[@chiefhand123]

By trimmings did you also mean the black stuff that looks like tree bark? Or just the trimmings from the French ing process. Cool video keep it up

[@lumpyq6385]

Hey Greg, outstanding video and very informative. I have been wanting to try this, problem is if I buy a Roast like that I would want to cook it and not wait 35 days. I have a question thou, is their a reason you wouldn't want to remove the Membrane before it goes in the bag?

[@BallisticBBQ]

Lumpy Q Good question and I the only real answer I can come up with is Umai advises to leave as much of the moisture on the meat as possible when you remove it from the Kryovac. So, perhaps the man-handling while removing the membrane could wipe off some of the moisture??? I dunno...

[@brianpreston5206]

What would be a good knife to cut these up. Or does it matter.

[@elinoble2]

Can you dry age a chuck roast for steaks

[@peppertime1]

you're killing me dude... respect greg. -pepper

[@arizonahvac9127]

Love umai

[@ImjustKelly73]

Great looking meat Greg before & after! Those are some steaks my friend! And that was some knife, too! lol. Before KZbin did you work with meat, or just have a passion for grilling and handling meat? You do a great job at it! TFS :)

[@BallisticBBQ]

Kelly Carpenter Just a passion. Thanks you very much Kelly!

[@TheBarbecueShow]

Those steaks would look good on my BBQ. Pretty cool process to age meat at home and save big money.

[@searchengine27]

I would never slice off the end of the meat to make it 'fancy', as you call it. For a prime rib, the second best part of the meat behind the eye is the piece you cut off. That belongs on the steak to give it extra flavor

[@manosprotonotarios5187]

did you say you make burgers from the outer crust? is it ok to eat this part of the dry aged meat?

[@0211Josie]

those steaks looks incredible. thx for the vid.

[@BallisticBBQ]

0211Josie Thank you for watching Josie!

[@0211Josie]

Greg, I have watched this video a few times now. I must say I am really impressed by this, and I have two questions. Could you remove that membrane before sealing, and why could you not use a small refrig as long as it was dedicated for this project? Thx for your time.

[@BallisticBBQ]

0211Josie I don't think there would be an issue with removing the membrane first. The owners of the company told me the reason you want to use a "modern" fridge is because there is actually circulating air inside. Apparently the smaller "dorm fridges" don't do this.

[@Maz1989]

Can you age it longer than 35 days in the umai bag?

[@bbbbBEOTCH]

beautiful cuts =]

[@AussieAngeS]

Wow what a process Greg! 35 days? I've never heard of such a thing. Looks awesome, gotta be proud of that for sure. By the way I fogtot to comment on your last video :( I'm sorry

[@BallisticBBQ]

FitAnge S No worries at all Angie! Believe me, you've been one of my KZbin friends for a while now and I don't expect you to comment, or even watch all of my videos. You're pretty amazing though!

[@AussieAngeS]

Ballistic BBQ How could I not watch your videos.. I dont think so LOL

[@jjm6187]

Can you take the rib bone membrane off before you age?

[@tomstestkitchen]

Killer steaks Greg, bring a couple with you to Vegas next week ;-)

[@BallisticBBQ]

***** Carry on! Thanks Tom!

[@ruckers1624]

Watching this at 7AM before breakfast was a mistake! Great video!!!

[@BallisticBBQ]

ruckers1624 LOL! Thanks for watching! Steak n Eggs!!!!

[@ruckers1624]

Ballistic BBQ ooooo 35 day old aged eggs? that would be truly green eggs and ham... er, steak! can't wait for that burger recipe with this aged meat!

[@MrGalenlcox]

Ballistic BBQ Yes NOT a thing to watch before breakfast! Cowboy that up with fried potatoes, corn on the bone, home made bread and butter with a ice cold beer! Or a rich full body wine!

[@ek9772]

Why could you not use the cryovac bag to do the dry bag? You mentioned in the video that the material bonds with the meat. How can you be sure that no BPA (Bisphenol A) is, also, being transferred to the meat? Finally, what is the temperature setting in refrigerator during the 35-days?

[@francissilhan254]

Eric Kosak thats the point of the umai bag did you not listen to anything he said.... the special bag allows air and moisture to leave the steak but nothing bad to get in.... a cryovac bag is sealed plastic....... open your ears

[@shnmclr]

After the aging process are you grilling all of them at once? If not, how do you store the unused steaks? Are you freezing them?

[@9929kingfish]

Wow amazing looking steaks. Can you freeze dry aged steaks?

[@BallisticBBQ]

9929kingfish Yes, you can. Of course, I'd want to vacuum seal them to make them last longer. Thanks!

[@jellyalvaro9052]

Can't wait to see the burger video! Cheers

[@BallisticBBQ]

Álvaro Nabuco Lima Thank you for watching Alvaro!

[@TraugDog420]

@@BallisticBBQ Can you direct me to the video you did with the scraps from your UMAI Dry Aging video? Id love to see what you did with them. Im going to be doing this with my dad in the next couple weeks and I dont want to waste anything. Thank you!

[@rtucci3643]

cook it man! come on!

[@FaeezHendricks]

Im curious about Dry Aging steaks. So far all videos on KZbin shows dry aging in one large piece of beef, but can you pre cut them into 1.5inch steaks before dry aging or do you need to dry age one large piece of beef? Also can you use a vacuum sealer with a different type of bag or is there something special about the Umai bags? I cant get Umai bags in my country and to import would cost too much.

[@FurifiedFreestyle]

aging the separate steaks will create more 'bark' that you will have to cut off.. and you will lose more meat.

[@edplow5917]

food saver makes a bag for vegies that is perforated to breathe at a fraction of the UMAI bags.

[@jimsta10]

can you eat the crust? or use it in a hamburger mince? cheers

[@iraAlbucher]

greg, those dry aged rib steaks look really awesome...Question, would you now consider them "prime"? Or still choice after the process. Thanks for all your great vids.

[@jameshamill462]

Hi Ira, the distinction between "choice" and "prime" is determined by the USDA not the method of preparation. However, "dry aging" improves the taste,quality, tenderness that may "approximate" the quality of "prime"."Angus" beef is a type of beef which is considered "tastier", better,etc than regular beef & can be graded prime, choice,etc. "Marbling" of fat throughout the beef is one of the primary factors in grading meats. Hope this helps, jimmygourmet.

[@BallisticBBQ]

ira Albucher James pretty much nailed the answer to your question! Thanks for watching Ira!

[@BallisticBBQ]

James Hamill Thanks James!

[@iraAlbucher]

Thanks James.

[@pjalice1]

You do this well

[@BallisticBBQ]

***** Thank you Bill!

[@getoutandgrill]

Wheres my steak brother man? Nice job!

[@BallisticBBQ]

Mother's BBQ LOL! Thanks Chris!

[@libertyandcheesesteaks8928]

They should call you doctor Greg because your like a surgeon in this video. It's like you've been butchering meat for years. I enjoy watching these types of videos because frankly, it's something I want to do but just don't have the space in the fridge or just don't have the balls to do and waste that kinda cash! Especially if it's a failure. Remarkable Greg. You set a fine example. Man that was good.

[@BallisticBBQ]

Ron Sullivan Thanks Ron! These bags really make it easy, but you do need room in the fridge.