Had to choose between wet-aging and dry-aging my first prime rib roast

Last Christmas I bought a 12 pound prime rib from a local ranch outside Portland and got stuck deciding how to age it. I went with wet-aging in the cryovac for 21 days because my basement fridge couldn't handle the humidity for dry-aging. The meat came out super tender but I missed that deep, funky crust you get from dry-aging. Has anyone else tried both methods and found a clear winner for a big holiday roast?

3 comments

3 Comments

kim_davis5d ago

Used to be all about dry-aging but wet-aging won me over for tenderness.

rowan_ross5d ago

Yeah, wet aging changed my mind too. So much easier to get right at home.

rowanr884d ago

Huh, never thought about it that way. The thing that gets me is the flavor difference though. Dry aging gives you that nutty, beefy concentration but wet aging keeps the natural sweetness of the meat more intact, especially in ribeyes. Depends on what you're after, your mileage may vary.