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<br>\r<br>Items used in this video:\r<br>Wusthof Classic 8-Inch Cooks Knife\r<br>\r<br>\r<br>Canon VIXIA HF G30 HD Camcorder\r<br>\r<br>\r<br>Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain \r<br>\r<br>\r<br>Nonstick Roasting Rack, 14 by 12.25-Inch\r<br>\r<br>\r<br>Pyrex 4.8 Quart Baking Dish \r<br>\r<br>\r<br>Lobels Butcher Knife\r<br>\r<br>\r<br>Music:\r<br>Niles Blues Kevin MacLeod (incompetech.com) \r<br> Licensed under Creative Commons: By Attribution 3.0\r<br>
