Wow a month. That’s some serious business. I’m sure it was fabulous. I don’t have the guts to do that, but I applaud you for such an amazing technique.

Nothing like the smell of prime rib roasting on Christmas Day. Last year we tried a new dry aging technique. We filled a large sheet pan with coarse himalayan salt, put a rack over it and then placed an uncovered bone in prime rib roast (choice cut from Costco) on the rack. We let it age for a month in the refrigerator. On Christmas Day we cut off the hardened crusty parts of the roast, then cut the roast to the size we wanted to serve (cut steaks off the rest of the roast & froze them for grilling at a later date). It was the absolute best tasting dry aged prime rib (other than Kayne Prime) that we’ve ever had……gonna buy another roast at Thanksgiving and dry-age it for a month this year too…..

That sound like a great plan. I do my ribs and roast pork like that. I can see it working.
Thanks