Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust

Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust
Photo by Scott Phillips

Ingredients

  • 4-½- to 5-lb. boneless beef rib roast (prime or choice grade)
  • Horseradish-Chive Crème Fraîche for serving
  • 2 Tbs. whole grain Dijon mustard
  • 2 tsp. freshly ground black pepper
  • 2 large cloves garlic
  • 2 Tbs. kosher salt
  • 1 Tbs. lightly chopped fresh thyme
  • + 1 more ingredients
    • 1 Tbs. extra-virgin olive oil

Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray. Refrigerate for three to seven days; the longer the beef ages, the tastier it gets. After the first...

View full recipe at Fine Cooking

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