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

Ingredients

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

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