Dry aging a rib roast

I bought a 5lb rib roast for Christmas. I was gonna dry roast it this week until I read an article that said dry roasting is better left to professional butchers. It aslo said dry aging has a different "gamey" taste to it. I thougt all it did was make it more tender what is your thoughts?

 

Drool. Yum.

 

I dry aged half a Prime bone-in rib last year with out any appreciable improvement to my taste.

Kept it in the fridge wrapped in paper towel and kept changing out the towel every few days for 2 weeks. It got all dry and crusty on the edges as expected but otherwise not impressed.

Maybe I did it wrong?

Planning on getting another USDA Prime ribeye at costco again this year but no dry aging this time.

 

Pics or it didn't happen.

 

If you research Alton Brown's dry aging method. He has it down to a science.

 

Doing the same thing, following a (delicious) "practice round" a few weeks ago. Based on how that one tasted, I see no reason to age the next one.

AB has all food-related things down to a science! His Dry-Aged Standing Rib Roast with Sage Jus recipe is available here. (The first paragraph describes dry aging.)

 

^^^Nice I am going to check it out eventually. When I have the time and space in the fridge to dry age anything I am going to do it. Maybe in the new year..... I have a pretty good butcher in the area that has only 21 day aged beef. A 90 minute drive it a serious butcher that has 45 day dry aged meats.... super expensive but well worth the money. The absolute best tasting meat I ever had......