...Dry Aged Roast Beef

Growing up I've never been too fond of roast beef as I've always found the meat to be dry, tough and flavorless. Luckily dry aging solves all of these problems. The process is all about allowing some of the moisture in the meat to evaporate to concentrate and intensify the flavor and also to give time for the natural enzymes inside the roast to work and tenderize the meat. If you're thinking that dry aging is only for big fancy steak houses or butcher shops your are mistaken; so long as you've got some time and a fridge you too can harness the power of dry aging.


- 2-3lb beef roast
- 4 tbs rosemary, chopped
- 4tbs thyme, chopped
- 8 cloves garlic
- 2/3 cup Dijon mustard
- 6 carrots
- 2 onions, roughly chopped
- salt and pepper

1. Remove the beef from it's packaging, rinse and pat dry thoroughly with paper towels

2. Wrap in approximately three layers of cheese cloth and let it sit in the refrigerator overnight. The next day unwrap and then rewrap the roast so that the cheese cloth doesn't end up stuck to the meat. Let the roast sit in the fridge for another 3-5 days to complete the aging process

3. In a mortar and pestle grind the garlic into a smooth paste, and combine with the mustard and herbs

4. Unwrap the beef and cut off any parts of the meat or fat that have dried out and turned black. Season generously with salt and pepper.

5. Sear the beef in a heavy bottomed pan until the meat is brown.

5. Smear the herb, garlic and mustard mixture over the beef and place on a bed of chopped onion and carrots in a roasting tray

6. Preheat your oven to 350 degrees Fahrenheit, and roast the beef until an internal temperature of 150 - 155 degrees Fahrenheit for a medium rare to medium doneness

7. Let your meat rest for at least 20 minutes covered with foil to ensure a nice juicy roast

8. Slice thinly and enjoy!


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