Quote Originally Posted by nhcigarfan
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Get an untrimmed rib roast. Wash rib and pat dry, lightly salt and pepper, place on cookie drying rack, place rack in cook sheet, cover with paper towels and place in fridge, replace paper towels every 12 or so hours for 4 or 5 days. With a 7 pound roast you will evaporate about 3/4 to 1 pound of water out of the meat. As water itself has no flavor, the flavor of the beef will be intensified. Don't believe me? go to a high end steak house that serves dry aged beef.

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Now you will need a digital thermometer, the kind with the probe that you can leave in while cooking, look for one that allows you to set a temperature alarm.

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Good call on the probe thermometer... I started using one about a year ago and my meats have never come out so good. We set ours for about 5 degrees less than the recommended temp (it gets up to temp by the time it's served). Perfectly cooked every time.

Does the same drying technique work for any cut of beef? My favorite steakhouse dry ages their beef... I've thought about doing it at home, but I never knew how...