Dry aged a ribeye for 21 days in my garage fridge and the difference was wild

I set up a little dry aging setup with a mini fridge and a salt block in my basement back in October. After 21 days on that 12 pound ribeye primal from Costco, the crust was super dark and the meat had this deep nutty flavor I never got from wet aging. Lost about 30% weight in trim but the taste was worth it. Anyone else try dry aging at home and notice a big texture change?

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felix4789h ago

Huh, I gotta say I don't fully agree with you on that one. I tried dry aging a prime rib roast in my garage fridge last winter for 21 days and it came out super funky, like blue cheese almost. The texture got real soft too, almost mushy in spots, which wasn't my thing at all. Maybe my fridge humidity was off or the air flow was bad, but I ended up trimming way more than 30% because of mold spots that went deeper than I wanted. I actually prefer wet aged beef for that clean beef flavor, not the nutty or earthy notes you're describing.