You’ll be amazed at what a difference dry-aging makes: the dehydration concentrates the meat’s flavor, making it mellower, yet beefier. But if you lack the time or inclination to dry-age the beef, you can skip that step. (Start with a 4 to 4-1/2-lb. roast if not dry-aging.)
Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a refrigerator thermometer and be sure your fridge is set below 40°F. Cook or freeze the meat within seven days of beginning the dry-aging process.
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I've made this several times over the years and am doing it again this year. It's an excellent recipe.
This is an excellent recipe but there is some dangers in dry aging the beef yourself. We sell 21 day dry aged beef on our website http://www.flatwaterbeef.com for a reasonable price in comparison to other dry aged providers. Let us take care of the dry aging professionally and skip the long process!
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