Ingredients
- 1 beef rib or loin roast, boneless, approximately 6 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 rack to fit in sheet pan
- Salt and freshly cracked black pepper
- Horseradish Gremolata, recipe follows
Directions
Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
Preheat a grill to medium-high heat.
Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
Horseradish Gremolata:
- 1 1/2 sticks unsalted butter, room temperature
- 2 teaspoons minced garlic
- 4 tablespoons grated fresh horseradish root
- 3 teaspoons white vinegar
- 1 teaspoon minced lemon zest
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped fresh Italian parsley leaves
In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.
Yield: 1 1/2 cups, about 10 to 12 servings
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By Chef #818971
South Jersey
on October 02, 2010
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I made this last week. I seasoned the 4 lb. rib roast with salt, pepper and garlic powder the wrapped it in cheesecloth. Left it for a week and roasted it whole in the oven. It was the best rib roast I have ever made. Can't wait til they go on sale again to do it over.
By jawill112
on September 30, 2010
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I have used this recipe a few times, the first one I let age 8 days and it was very good the next one I let it go 20 days and the last one 31 days my wife though I had lost my mind, but when she and few friends came over and I cut them babies 1.5 in. thick and put them on the grill I had pepole wanting me to age some for them. You just can not beat the results you get from aged ribeye.
By mbogdanovich
Palo Cedro, CA
on July 12, 2010
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I had a large, boneless rib eye roast which I used half 2 weeks ago by just cutting off some 1.5" steaks and putting on my rub and grilling them. They were delicious.
With the balance, I followed the instructions and dry aged them. Believe me, I was dubious from the beginning, because of my lack of knowledge of this process. I wish I had the steaks back that I cut off 2 weeks ago. It is amazing the difference, texture, taste and it took the flavor of the rub differently as well. This will stay in my rotation.
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