My uncle in Omaha said to always dry-age my ribeyes for 28 days minimum.

He ran a shop there for 30 years and insisted it was the only way to get real flavor. I tried it with a whole rib section last month and the difference in tenderness was huge compared to my old 14-day method. Anyone else have a specific aging time they stick to for different cuts?

4 comments

4 Comments

jakejones1mo ago

Thought it was overkill until I tried it.

matthewdixon1mo ago

My brother said the same thing about his espresso machine.

hill.margaret1mo ago

My friend got one as a wedding gift and now he won't shut up about it. Acts like he runs a cafe from his kitchen.

torres.thea5d ago

Ever notice how people get a new toy and it becomes their whole personality for a bit?