I'd like to know if anyone's every tried dry aging whole racks of beef short ribs? What's the max amount of time recommended for this?
Thanks in advance!
07-03-2008 11:31 PM
i guess i really woudn't recommend it unless you have some REALLY meaty ribs and i wouldn't do it for longer than a week just for the sake of meat loss. on our loins we trim about 1/8" of meat with 1 week loins. i can't imagine trying to trim a rack of beef ribs.
07-04-2008 12:53 AM
I dont know why you would, dry aging pulls out moisture to enhance or denisfy the taste of steaks. The downside is you lose meat mass. I dont think ribs have enough to start to be able to lose any.