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Wet Aging Prime Rib

P padrefan98Member
I just finished some quick research on wet aging. I cook/smoke a prime rib for Christmas every year. I am going to give wet aging a shot this year. That means I should buy the Prime Rib right around Thanksgiving. That's assuming the kill date was two weeks prior to my purchase. Any thoughts on when to buy a Prime Rib for wet aging and to be ready for the holy night? I am going to get a Choice Prime Rib and hope the wet aging kicks it up a notch from past years. And they have been great in the smoker.
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FM Former Member
Not to disagree, but for me, and I've done 100s at home and the restaurant, I think-but the point of wet aging is to increase the flavor. But reducing the moisture content you are intensifying the meat flavor.

Is it the same as dry aging? Lot of thoughts on that one.

Padre, when you buy it, ask the butcher for the kill date, even if he gets you one from a new case. I'll also buy the ones that already have liquid in the pack.

I age mine up to 45 days, have gone a little longer. 30 is an average target.
C camperbobMember
I made some Copa Colla in one recently and it was every bit as good as the store bought version. Only problem I had was waiting patiently for the Copa to complete the process. Took about 6 weeks until the Copa had completed the dehydration process. Then it was all good. I have a couple of bags left and would be interested to read about doing a 3 or 4 bone rib roast. Too expensive to mess up.
FM Former Member
quote:
Originally posted by Mr.T:

Good read: https://en.wikipedia.org/wiki/Beef_aging

T


It is a good read, about dry aging. For one of the few times, I will say that a Wikipedia article is wrong.

quote:
there is no moisture loss...


There was really good info on wet aging, but only a small paragraph on wet aging. Not really, "authoritative". As I've stated, I've done a lot of wet aging. If there is no moisture loss, then how is it that I start with a dry cryobag but end up with significant liquid in the bag? I'll have to look at some of my research #s and some source info.
P padrefan98Member
Went to my butcher this weekend. I told him I would like to wet age my prime rib for Christmas the day before Thanksgiving. He said that was a mistake because the kill date on his Prime Rib roasts are already 4 weeks old when he receives them. He said that adding another 4 weeks in the cryovac would be a mistake. He claims to have been doing "this" for a long time and never heard anyone of aging beef that long in the cryovac. I decided to reserve the Prime rib for delivery on the weekend before Christmas. Any thoughts on his comments?
cal 2cal 2Member
quote:
Originally posted by Padrefan98:
Went to my butcher this weekend. I told him I would like to wet age my prime rib for Christmas the day before Thanksgiving. He said that was a mistake because the kill date on his Prime Rib roasts are already 4 weeks old when he receives them. He said that adding another 4 weeks in the cryovac would be a mistake. He claims to have been doing "this" for a long time and never heard anyone of aging beef that long in the cryovac. I decided to reserve the Prime rib for delivery on the weekend before Christmas. Any thoughts on his comments?


Most livestock associations will say that 21 days is the period of time that maximizes the tenderness level of the wet aging process. There are some cooks that believe that going beyond this date will maximize the strength of the taste level of the wet aging process....just some thoughts for you!

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