{"id":23506,"date":"2012-01-06T11:18:05","date_gmt":"2012-01-06T16:18:05","guid":{"rendered":"http:\/\/asweetlife.org\/?p=23506"},"modified":"2016-02-09T03:58:12","modified_gmt":"2016-02-09T08:58:12","slug":"dry-aged-rib-roast-with-a-mustard-garlic-and-thyme-crust","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=23506","title":{"rendered":"Dry-Aged Rib Roast with a Mustard, Garlic and Thyme Crust"},"content":{"rendered":"<p style=\"text-align: justify;\">I don\u2019t do the dry-aging process when I make this recipe, but I\u2019m including the instructions for anyone who is interested because I&#8217;m sure it would make the dish even more amazing than it already is.\u00a0 The crust that the garlic, mustard, thyme and salt make is unlike anything I\u2019ve ever had before.\u00a0 My mouth is watering just thinking about it!<\/p>\n<p style=\"text-align: justify;\">If you decide to forgo the dry-aging process, ask your butcher to cut the bones off and tie them back on for you.\u00a0 The bones add a lot of extra flavor during the cooking process and act as a roasting rack.\u00a0 Also, by having them cut off and tied back on, it makes slicing and serving so much easier.\u00a0 Bon Appetit!<\/p>\n<p style=\"text-align: justify;\">\n<div id=\"zlrecipe-container-169\" class=\"zlrecipe-container-border\" >\n<div id=\"zlrecipe-container\" class=\"serif zlrecipe\">\n  <div class=\"recipeRating\"><div id=\"post-ratings-23506\" class=\"post-ratings\" data-nonce=\"38fd0c7a03\"><img decoding=\"async\" id=\"rating_23506_1\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_on.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(23506, 1, '');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_23506_2\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_on.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(23506, 2, '');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_23506_3\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_on.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(23506, 3, '');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_23506_4\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_on.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(23506, 4, '');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_23506_5\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_half.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(23506, 5, '');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/> (<strong>6<\/strong> votes, average: <strong>4.33<\/strong> out of 5)<br \/><\/div><div id=\"post-ratings-23506-loading\" class=\"post-ratings-loading\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image lazyload\" \/>Loading...<\/div><\/div>\n  <div id=\"zlrecipe-innerdiv\">\n    <div class=\"item b-b\">\n\n                    <div class=\"zlrecipe-print-link fl-r\">\n                      <a class=\"butn-link\" title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zlrecipe-container-169', 'https:\/\/asweetlife.org\/wp-content\/plugins\/asl-recipes\/'); return false\" rel=\"nofollow\">\n              Print            <\/a>\n                  <\/div>\n      \n      <div class=\"zlrecipe-yummly-button fl-r\">\n        <a href=\"\/\/yummly.com\" class=\"YUMMLY-YUM-BUTTON\">Yum<\/a>\n        <script src=\"https:\/\/www.yummly.com\/js\/widget.js?wordpress\"><\/script>\n      <\/div>\n\n            <div id=\"zlrecipe-title\" itemprop=\"name\" class=\"b-b h-1 strong \" >Dry-Aged Rib Roast with a Mustard, Garlic and Thyme Crust<\/div>\n    <\/div>\n\n        \n                      <p id=\"zlrecipe-ingredients\" class=\"h-4 strong\">\n        Ingredients      <\/p>\n    \n                \n                \n    <ul id=\"zlrecipe-ingredients-list\">\n                        <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            4 \u00bd to 5-pound boneless beef rib roast\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            2 large garlic cloves\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            2 Tbsp kosher salt\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            2 Tbsp whole-grain Dijon mustard\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            1 Tbsp fresh thyme, lightly chopped\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            1 Tbsp extra-virgin olive oil\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            2 tsp black pepper\n          <\/li>\n              <\/ul>\n\n                      <p id=\"zlrecipe-instructions\" class=\"h-4 strong\">Instructions<\/p>\n    \n                \n                \n    <ol id=\"zlrecipe-instructions-list\" class=\"instructions\">\n                        <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          To dry-age the beef, unwrap, rinse it well and pat it dry with paper towels. \r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet. \r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Refrigerate for three to seven days; the longer the beef ages, the tastier it gets.  After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          When ready to roast, unwrap the meat and shave off the hard, dried outer layer of the meat.  Shave away any dried areas of fat, but leave as much of the good fat as possible.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          If you\u2019re not dry-aging, simply mince the garlic cloves with a chef\u2019s knife and sprinkle with salt.  Using the side of the knife, scrape and mash the garlic and salt together until they turn into a paste. \r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          In a small bowl, combine the garlic paste with the mustard, thyme, olive oil and pepper.  Rub the garlic mixture over all sides of the beef. \r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Put the roast, fat side up, on a rack set in a heavy-duty rimmed baking sheet or a small roasting pan.  Let sit at room temperature for 1 hour. \r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Meanwhile, position the rack in the center of the oven and heat the oven to 450 degrees.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Roast the beef for 15 minutes.   Without opening the oven door, reduce  temperature to 375 degrees. Continue to roast until a thermometer inserted into the center of the roast registers 130 degrees for medium-rare, about 1 to 1 \u00bd hours.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Let the beef rest for 20 minutes.  Carve into thin or thick slices.\n          <\/li>\n              <\/ol>\n\n<div class=\"zlmeta zlclear asl_meta\">\n  <div class=\"fl-l\">\n    <script type=\"text\/javascript\" > window.ajaxurl = \"https:\/\/asweetlife.org\/wp-admin\/admin-ajax.php\";<\/script>\n    \n\n        \n    \n    \n      <\/div>\n\n  <div class=\"fl-l\">\n    \n        <p id=\"zlrecipe-yield\">\n            Yield:            <span itemprop=\"recipeYield\">6<\/span>\n    <\/p>\n    \n    \n      <\/div>\n  <div class=\"zlclear\">\n  <\/div>\n<\/div>\n\n        \n            <div class=\"ziprecipes-plugin\" style=\"display: none;\">1.3<\/div>\n\n        \n  <\/div>\n\n        <div id=\"zl-printed-copyright-statement\" itemprop=\"copyrightHolder\">Copyright \u00a9 2009-2020 Diabetes Media Foundation, All Rights Reserved. ASweetLife\u2122 is a trademark of the\u00a0Diabetes Media Foundation, All Rights Reserved.<\/div>\n    <\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I don\u2019t do the dry-aging process when I make this recipe, but I\u2019m including the instructions for anyone who is interested because I&#8217;m sure it would make the dish even more amazing than it already is.  The crust that the garlic, mustard, thyme and salt make is unlike anything I\u2019ve ever had before.  <\/p>\n","protected":false},"author":22,"featured_media":23508,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1451],"tags":[1213,1222],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v22.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dry-Aged Rib Roast with a Mustard, Garlic and Thyme Crust | ASweetLife<\/title>\n<meta name=\"description\" content=\"The crust that the garlic, mustard, thyme and salt make is unlike anything I\u2019ve ever had before. 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