Dry aging involves placing raw, uncovered protein in a temperature-controlled environment. Individuals can dry age protein at home, including prime rib.

Exposing that protein to cold, dry air will draw out moisture and promote the growth of bacteria. The bacteria will break down the protein strands, emphasizing the taste of the fat in the cooked product. Coating the meat or fish in salt will accelerate the dehydration via diffusion, and applying a seasoned dry rub at this stage will give it time to penetrate beneath the surface. By the end, the meat’s mass will shrink by about 10 percent due to moisture loss.

Many cuts of beef benefit from dry aging under optimal conditions. Preparing prime rib, for instance, entails placing it on an uncovered wire rack either in a specialized metal locker or in a home refrigerator as close to the refrigerator’s fan as possible to induce the correct temperature and humidity. It takes at least 10 days for meats to dry age. Prime rib attains its most widely appealing flavor profile after 28 to 45 days.