Tried dry-aging a ribeye in my home fridge and my wife nearly called the health department

I bought a prime ribeye last Friday and thought I'd try dry-aging it in my regular fridge for 5 days. Wrapped it in cheesecloth and set it on a wire rack like I saw online. By day 3 the whole fridge smelled like a barn, and my wife said it reminded her of her grandpa's old hunting cabin. I learned that home fridges don't have enough airflow for dry-aging, so I'll just stick to buying dry-aged from the shop. Has anyone else tried this and ended up with a stinky fridge?

3 comments

3 Comments

blair_martin13d ago

Man, that is such a classic case of trying to do something fancy at home without thinking it through. It's the same thing I see with people and their kitchen gadgets - they buy a bread machine because the bread at the store costs too much, then realize they gotta clean the thing and keep flour everywhere. The whole "looks easy online" is a trap. You did the smart thing by just giving up and buying it from someone who knows what they're doing.

michael_coleman1013d ago

Honestly @blair_martin you might be right, I used to think DIY was always the way to go but that post made me rethink it. There's something to be said for knowing when to call a pro.

grace8913d ago

Depends on what you're trying to do honestly. I've seen people spend 50 bucks on materials to save 30 bucks on a pro job and then mess it up twice. But I've also seen people call a plumber to change a lightbulb. To me it's not about some grand principle of DIY vs pro. It's about how much you actually care if it comes out perfect and how much you value your Saturday afternoon. Sometimes the pro is just someone who's willing to make the same mistakes you would make but faster.