Dry-Aged Ribeye with Raclette-Stuffed Rösti Potatoes

The meat-and-potatoes theme has countless possible variations. Previously, I offered a Korean twist on a classic bistro version. This time, I look to the American steakhouse and traditional Swiss cuisine. Ribeye has tons of flavor and is nice and fatty, especially the surrounding well-marbled cap of muscle, the spinalis dorsi. The hanging process results in a stronger-tasting, gamier piece of meat that, when its flavor is at its best, might remind you