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Unread 07-03-2008, 09:26 PM   #1
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Default Dry Aging Beef Short Ribs

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!
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Unread 07-03-2008, 11:31 PM   #2
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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.
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Unread 07-04-2008, 12:53 AM   #3
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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.
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