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Ribeye Weald Dry Ageing Bags


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So I could not wait until day 35, so today I opened my dry aged ribeye (day 28). I trimmed up and cooked over wood on the smokey Jo (which needs a good clean!!!!) I rubbed the steaks with some of the goose fat from the partridge confit yesterday (flavoured with bay leaves, black pepper, star anise and garlic cloves) and seasoned. I used a chimney starter with chunks of kiln dried oak until embers we’re ready for cooking.I served them on a baguette with buttered onions.







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