This online recipe process is for how to dry age roast and or steaks. Of course most of us would like to use prime beef! But you don't have to just choose the best you can. So get up get in the kitchen and be creative! Tryst the season to be a sinful chef! Women and or men love a chef in the kitchen. And yes clothing is optional, kitchen romance.
How to dry-age beef at home
One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area. Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray. Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks.
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