Review of Dry-Aged Beef
Kit Pollard, of the Baltimore Food Fun Examiner had this to say:
In a burst of extreme ambition, my parents dry-aged a prime rib for Christmas Eve dinner. The meat spent 10 days in their basement refrigerator and when it came out, it really did have an ugly crust. But a bit of a trim, plus a peppery rub and a few hours in the oven turned it into one of the best pieces of meat I've had in a long time. Don't be fooled by the fact that the recipe comes from Guy Fieri (who I generally want to throttle) - it was excellent.
Recipe: Dry Aged Prime Rib Roast
At the time of this writing, there are 24 reviews on FoodNetwork.com for this recipe, with a 4.8 / 5 star rating. Yes, it's that good.
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