I show a simple technique for dry-aging beef at home. All you need is salt, a casserole dish, and roasting rack. I age some USDA Prime Ribeye Roast for 42 Days (6 weeks), then I grill up one of the aged steaks and give you an idea of how wonderful this process is.\r \r Items used in this video:\r Wusthof Classic 8-Inch Cooks Knife\r \r \r Canon VIXIA HF G30 HD Camcorder\r \r \r Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain \r \r \r Nonstick Roasting Rack, 14 by 12.25-Inch\r \r \r Pyrex 4.8 Quart Baking Dish \r \r \r Lobels Butcher Knife\r \r \r Music:\r Niles Blues Kevin MacLeod (incompetech.com) \r Licensed under Creative Commons: By Attribution 3.0\r
