How-To Dry Age Beef at Home - 42 Day Aged Ribeye

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.

Items used in this video:
Wusthof Classic 8-Inch Cook's Knife
http://amzn.to/1uGybOB

Canon VIXIA HF G30 HD Camcorder
http://amzn.to/1Hzvci0

Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain
http://amzn.to/15Jp71w

Nonstick Roasting Rack, 14 by 12.25-Inch
http://amzn.to/1GPKP4o

Pyrex 4.8 Quart Baking Dish
http://amzn.to/1BYO3zB

Lobel's Butcher Knife
https://www.lobels.com/Lobel%27s%20Butcher%27s%20Knives-903

Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/