Dry-Aging a Rib Roast - Need Advice


 
M Craw

M Craw

TVWBB Super Fan
So over the Labor Day weekend me and a close group of guys have decided we want to slice rib-eyes from a dry-aged rib roast. The plan is to use Guy's technique for the dry-aging process alone (found here) with cheese cloths, but to leave it in the fridge for more like a week. Or longer? I don't know...

Has anyone ever done this before? Any suggestions or advice? I've read the article on the VWB and it was helpful as well.
 
I've done something similar, resting on a rack in the bottom rear of the fridge for several days. As long as you have control over temp and humidity, you should be fine. You do need to be sure that you're going to be under the bacterial growth zone that starts around 40 F.
 
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