Dry Aged Rib-Eyes

Name: Dry Aged Rib-Eyes
Prep time: 10 d 27 min
Cook time: 10 d 27 min
Total time: 10 d 27 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons minced garlic; 4 Tbsps grated fresh horseradish root; 1 teaspoons kosher salt; 1 teaspoon minced lemon zest; 1 beef rib or loin roast, boneless, approximately 6 pounds; 1 rack sheet rack to fit in sheet pan; 1 sheet pan; 1 Tbsp finely chopped fresh Italian parsley leaves; 6 servings Salt and freshly cracked black pepper; 2 sticks unsalted butter, room temperature; 3 teaspoons white vinegar; 1 package cheesecloth, cut in half (approximately 1 yard)

Dry Aged Rib-Eyes is a gluten free recipe with 6 servings. This recipe covers 35% of your daily requirements of vitamins and minerals. This main course has 688 calories, 82g of protein, and 38g of fat per serving. A mixture of butter, loin roast, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Special equipment: 1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 rack to fit in sheet pan

Equipment you will use

Cheesecloth

Frying Pan

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.

Ingredients you will need

Wrap

Equipment you will use

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.

Ingredients you will need

Wrap

Equipment you will use

Cheesecloth

Frying Pan

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.

Equipment you will use

Cheesecloth

Preheat a grill to medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Cracked Pepper