Dry Aged Rib-Eyes

  • Level: Easy
  • Total: 240 hr 27 min
  • Prep: 20 min
  • Inactive: 240 hr
  • Cook: 7 min
  • Yield: 6 servings
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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

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


Special equipment:
1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 rack to fit in sheet pan
  1. Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
  2. 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.
  3. Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
  4. Preheat a grill to medium-high heat.
  5. 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. In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.
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