Dry-Aged Prime Rib - How to Dry-Age Beef - Food Wishes

  • Published on Sep 21, 2019
  • Learn how to dry-age you own Prime Rib! If you’re thinking of dry-aging your very own Prime Rib of Beef, then you need to watch this video, and after you do, you may still go through with it. Visit foodwishes.blogspot.com/2019/09/dry-aged-prime-rib-i-waited-42-days-to.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this fascinating how to Dry-Aged Prime Rib demo!
    You can also find my content on Allrecipes: allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
  • Howto & StyleHowto & Style

Comments • 1 185

  • 8638marc
    8638marc Day ago

    I've had the same experience in a restaurant. I think the reason why a lot of restaurant grade (highly marbled) beef is so tasteless, it because the animals are fattenend with corn and soybeans in the feedlot. Grassfed animals gain weight slower. Also it might be due the the breed of cattle. Some are raised for dairy and then sold for meat, but others like Charoloais are raised exclusively for meat.

  • Dark Gamer123
    Dark Gamer123 2 days ago

    Hes earing pure blood yuckk

  • petercallinicos
    petercallinicos 3 days ago

    Hey chef,
    I love to cook your recipes.
    I've been dry aging beef for a couple of years now. There is no comparison between fresh and dry aged. Somehow you blew it on this one. Also you can't eat the spoilage on the outside of the steaks.
    Try again with Umai bags.

  • Calvin Wayne Weir
    Calvin Wayne Weir 4 days ago

    As a butcher I always recommend a minimum of a 60 day dry age but 90 day is my personal favorite age for my own aged beef.

  • Labor Days
    Labor Days 5 days ago

    Literally laughed out loud at the Barry Gibb joke.

  • JerkballTO
    JerkballTO 7 days ago

    Is it possible after the initial cure adding the salt and letting it sit another 2 days effected the flavour?

  • CM Rosary
    CM Rosary 9 days ago

    I've had the same problem with my Polder thermometer at higher temperatures, and here's why:
    When my original Polder from around 2003 finally died on me about a year ago, I tossed both it and the probe into the trash. That was a huge mistake, as the probe in those days was on a braided steel (?) cord. Today's probes are cheap and covered in a rubberized sleeve, just like the one you're using. Had I kept that original probe, I wouldn't have that problem.

  • Jan Zigbe
    Jan Zigbe 10 days ago

    The sous vide method would have saved you all that time.

  • Recipes with Resa
    Recipes with Resa 10 days ago +2

    Did he ever say what the little piece that he cut off at first tasted like? Did I maybe miss it?

  • Jack Deveini
    Jack Deveini 11 days ago +1

    You are the Yoko Ono
    Of this dry-aged no no

    M BEEZY 11 days ago

    The blood was gross , otherwise good vid.

  • Hans Grueber
    Hans Grueber 12 days ago

    Digging the pimp switch blade.

  • zph 12345678910
    zph 12345678910 12 days ago


  • Jo
    Jo 13 days ago

    Never change your intro. Your vids always remind me of Thanksgiving and Christmas, I love it.

  • PlugUgly72
    PlugUgly72 13 days ago

    Please look into some way to stop "uptalking" so that I can watch your videos. Thanks.

  • Ribeye Robert D
    Ribeye Robert D 15 days ago

    Dude. You ruined it with the salt solution on a paper towel.
    I leave mine unwrapped on the counter overnight.
    Then into the fridge.
    No salt required.
    I like my local funk.
    Love the show.

  • Jane Doe
    Jane Doe 15 days ago

    I’m sincerely happy (and relieved) you didn’t have any adverse reactions or possibly die! Because, I absolutely love watching your videos! ♥️👍🏼👏🏼👏🏼👏🏼

  • Anthony Hernandez
    Anthony Hernandez 15 days ago

    Lol you are a dumbass

  • Rdizzle B
    Rdizzle B 15 days ago

    That size is really better at about 100 days

  • Average User
    Average User 17 days ago

    40 days and 40 nights. I bet Moses is so proud.

  • Bigolbitch
    Bigolbitch 17 days ago

    I know this is a lot to ask of you cuz it’s expensive but would you want to try it again but leave it longer this time?

  • M H
    M H 17 days ago

    watching your videos at 3 am is a dangerous game sir

  • Spicy moon
    Spicy moon 19 days ago

    Staying alive..... *Staying alive*

  • Angel G
    Angel G 19 days ago

    Anyone know which Chicago restaurant he referenced?

  • Thomas Ryan
    Thomas Ryan 21 day ago

    I’ve heard the dark stuff is great to add to burgers!

  • Richard Mann
    Richard Mann 21 day ago

    I suspected that it would be a waste of time.

  • Peter Chamalian
    Peter Chamalian 21 day ago

    In my experience, the sweet spot for that perfect funky but delicious flavor is 55-58 days when aging at home. I've done 6 or 7 now at different durations and the 57 day batch was the best! Give it a shot.

  • Kingly Done
    Kingly Done 21 day ago

    Chef John King Of Adlibs ! I’m going to have to do this BTW

  • hoplahey
    hoplahey 21 day ago

    The conclution is the same as when I tried this. Dried several steaks for weeks, with different (longer) time for each steak and the result was: Meh. Not remotely worth the time it took drying it, and hardly any difference in the taste.

  • Loraine Leuschke
    Loraine Leuschke 21 day ago

    40days and nights makes me want to see the pairs.

  • Geraldine Ekhator
    Geraldine Ekhator 22 days ago

    That looks so gross.

  • Casa diMilano
    Casa diMilano 22 days ago

    I’ve had aged steaks & I wasn’t overally impressed, I concur.

  • David Shafer
    David Shafer 23 days ago

    Chef would you try making a Filipino dish called bulalu? It's made with beef shank. Hope you try it.

  • Queen Street Systems
    Queen Street Systems 23 days ago

    Really, really useful and informative. Thank you VERY much

  • Robert Allman
    Robert Allman 23 days ago

    RIP David Burke's Primehouse

  • Ric
    Ric 23 days ago

    Omg. But losing 2 pounds ....

  • jimmy sanusi
    jimmy sanusi 24 days ago

    I admire your honesty! I did try 45 day aged rib eye from a famous fancy grocery store, the butcher said it has that funky-blue cheese like taste....but honestly, just like you said, tender..yes...funky? That's something I didn't find..or maybe I'm wrong.... Well, it's a matter of preference

  • Jim Conrad
    Jim Conrad 24 days ago

    grass or grain?

  • C u
    C u 24 days ago

    Look at all That e-coli t hat you just a

  • C u
    C u 24 days ago

    Stop talking that way omg

  • Swole Chef
    Swole Chef 25 days ago

    Where did you go in Chicago for that dry aged beef? I’m taking a trip there for the first time in November!

  • Technicolor
    Technicolor 25 days ago

    As a chef we tried this. BS. Thank you Chef John. Inconclusive, meant for idiots with too much money. You said it better. Welcome to an actual kitchen, ya newbs.

  • Alexander Grayson
    Alexander Grayson 25 days ago

    OMG the fucking inflections in his voice....

  • Will Ferrel
    Will Ferrel 25 days ago

    had fallout 4 playing in the background and I did not realize... the ominous music really set the scene for this recipe. Im going to leave my dry aged meat to Harry & Izzy's

  • Austin Taylor
    Austin Taylor 25 days ago +1

    Put on 1.25x speed

  • Joe Murratti
    Joe Murratti 25 days ago

    i dont know about you...but it gets really annoying....when he awkwardly pauses..... in the middle of...and at the end of sentences.....do you agree.......

  • Douglas Hughes
    Douglas Hughes 25 days ago

    OK, 1) you are the master of bad dad humor and I love you for that! 2) Thanks for this video it proves that it may just be better to take a train down to Manhattan and let them do the aging and make a better martini than I can. Keep uo the good work, love your ideas, your vocal inflection and every other part of your videos! You are special!!

  • Paul Rath
    Paul Rath 25 days ago

    No Cayenne pepper?

  • PUNKem733
    PUNKem733 25 days ago

    When you said you didn't cut off any of the black funky stuff, I cringed. You also buy cheap thermometers. High quality ones can take 732 degrees.

  • Amberscion
    Amberscion 25 days ago

    Is this where Chef John got the beef fat for his Yorkshire pudding video?

  • Jimjim
    Jimjim 25 days ago

    Might as well just take a bite off the cow.

  • Roger Masson
    Roger Masson 25 days ago +1

    I...have to admit I don't know how I ended up here, but this truly is a great video! Very interesting, might even try dry-aging soon, after seeing how "simpler" it seems than I would have thought

  • Bible Chick
    Bible Chick 25 days ago

    Thank you Chef John for trying it out for all of us and now we know we don't need to do it.

  • Me
    Me 26 days ago

    Try it longer 😄

  • rtblade4
    rtblade4 26 days ago

    This is my favorite video because of the Berry Gibb references

  • Ryan L
    Ryan L 26 days ago

    Your narration is off putting.

  • Samuel Gallezzo
    Samuel Gallezzo 26 days ago

    What's up with the cadence of his voice?

  • T Gargoyle
    T Gargoyle 26 days ago

    Thanks, Chef John . I tried a variation of your technique that I found on RUclip. Like you, I didn't think the end result was worth the time and loss involved.

  • John Skiggs
    John Skiggs 26 days ago

    Honest people are so rare and so worth following :) A very comprehensive insight - Thanks :) and to others :) remember to hit that little bell so you get email advises of new vids' (I-forgot) ;)

  • mcwriter
    mcwriter 26 days ago

    Why doesn't it go bad after sitting in the fridge that long? Meat usually turns after just a couple of days home from the store.

    • Julia Arnold
      Julia Arnold 25 days ago

      mcwriter its usually sitting in its own juices