Dry Aged Rib-Eyes

• 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

beef, cheesecloth, pan, rack, salt, horseradish, butter, garlic, horseradish root, white vinegar, lemon zest, kosher salt, fresh italian parsley

Taken from www.foodnetwork.com/recipes/guy-fieri/dry-aged-rib-eyes-recipe.html (may not work)