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David

Ribeye Weald Dry Ageing Bags

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I have had a ribeye in a dry ageing bag now for 20 days with the results looking promising. Can’t wait for day 35.

Day 1

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Day 4

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Day 15

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Day 20

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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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1 hour ago, Simon said:

That look great. They must have tasted brilliant. 

Cheers, yes they had great flavour. I’m going to go to Makro next week in search for another primal.

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