Aging meat allows its moisture to evaporate, condensing the flavor of the rib roast. The aging process also breaks down the muscle fibers, leaving the meat tender enough to cut with a fork. To age a rib roast, you need a good cut of meat and about 10 minutes of preparation time. Purchase the roast eight days before you plan to serve it. Select a rib roast with a high amount of fat marbling and at least 1/4 inch of fat over its surface.
Things You'll Need
- Paper towels
- Broiling pan
- Kitchen twine
- Sharp knife
Remove the roast from any packaging and rinse with cool water. Pat the roast dry with paper towels and set it onto a broiling pan. The slots in the broiling pan allow for proper air circulation.
Wrap the roast in two layers of cheesecloth and tie loosely with kitchen twine. Place the roast in the back of your refrigerator on the bottom shelf.
Remove the roast from your refrigerator after 24 hours. Unwrap the meat and discard the cheesecloth. Re-wrap the meat in one layer of cheesecloth, tied loosely with kitchen twine.
Place the meat back into the refrigerator for seven days. Do not disturb the roast during this time.
Take the roast out of the refrigerator and remove the cheesecloth. Use a sharp knife to cut away the fat and any discolored areas on the meat. When trimmed, only fresh-looking red meat should be visible. Discard the trimmings.
Tips & Warnings
- If you do not have cheesecloth on hand, leave the roast unwrapped. Refrigerate for eight days undisturbed.
- "The Complete Meat Cookbook"; Bruce Aidells and Denis Kelly; 2001
- "The River Cottage Meat Book"; Hugh Fearnley-Whittingstall; 2007
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