Ingredients

• 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

Instructions

1. Special equipment: 1 package cheesecloth, cut in half (approximately 1 yard) 1 sheet pan 1 rack to fit in sheet pan
2. Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
3. Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
4. Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
5. Preheat a grill to medium-high heat.
6. Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
7. In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.