Normally you don't dry age beef ribs as it takes time and the yield is not great. So most people prefer to use a ribeye or n.y. strip loin to dry age. However because I love dry age so much I wanted to find out how dry-age affects beef ribs and if it is worth doing it. This is my dry ageing results.

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HOW TO COOK DRY AGED BEEF RIBS OUS VIDE
I cooked it for 14hrs @ (170°F / 76°C)

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#BeefRibs #DryAge #SousVide