Dry aged buttered rib roast 60 days Harry Soo's way


 
Here it is:


The method seems strange - there seems to be 2 ways of aging meat: dry & wet, so this seems like wet, but the meat still oxidizes like dry aging? Half of the effect for dry aging is losing a little moisture which is supposed to concentrate the beefy flavor, I don't know much about wet aging
 

 

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