Dry Aged Rib-Eyes Recipe

Name: Dry Aged Rib-Eyes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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.
3
Pat completely dry, wrap with 3 layers of cheesecloth.
4
Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up.
5
After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece.
6
Place back in the refrigerator for 6 to 9 days undisturbed.
7
Make sure to check your refrigerator for temperature accuracy prior to dry aging.
8
Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
9
Remove roast from refrigerator.
10
Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
11
Preheat a grill to medium-high heat.
12
Slice roast into 6 (1 1/2-inch thick) steaks.
13
Season with salt and freshly cracked pepper.
14
Cook steaks for 4 minutes on first side, turn and cook 3 minutes more.
15
Transfer to a serving platter.
16
Top with Horseradish Gremolata and let rest 5 minutes.
17
In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt.
18
Stir in the parsley.
19
Yield: 1 1/2 cups, about 10 to 12 servings

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Dry Aged Rib-Eyes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dry Aged Rib-Eyes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions