Alton Browns standing rib roast recipe starts by dry aging the beef in a refrigerator, unwrapped, for 3 days. The purpose is to have it lose a bit of moisture to heighten the flavor. I want to purchase my Christmas Rib Roast today, and start a longer dry age process, and cook the roast on Christmas Eve. I plan on leaving in our garage refrigerator, using the same method, but what effects will there be by dry aging it for 6-7 days as compared to Browns 3 day method? He recommends a temperature between 35-38 degress with about 50% humidity.
Any additional tips or pointers would be appreciated.