Aging Prime Rib With Salt. Whisk in the olive oil. Pour enough sea salt over a rimmed sheet pan to cover it completely.
Pat it completely dry and wrap completely with 2 to 3 layers of cheesecloth. Notice how the fat on the outside is no longer perfectly white it will have a leathery dry look to it. In a small bowl mix the mustard with the garlic thyme pepper and 2 teaspoons of kosher salt.
Get a UV-C light to kill bacteria in the fridge.
Place a roasting rack over the. Technically salt isnt used to age beef but it is used to dry or cure the meat. Place a large cut of rib eye or New York strip on wire racks. Place a roasting rack over the.
