I aged a standing rib roast in my fridge for five days, using guidelines from Cook's Illustrated. Made for a highly tender, beefier tasting roast, though you lose up to 10 percent in weight in evaporation and trimming.
Leave the roast on a rack in a dish, over something to absorb the drips. Aging's beneficial effects are noticeable after 2 days, CI said, up to 5 days.
I trimmed the dried sections off and used the scraps for stock.
In the end, I wasn't sure the extra fuss was worth the extra flavor, at least in the standing rib roast, which is quite tender to begin with. But the result was an exemplary roast.
[ July 12, 2001: Message edited by: Live_to_cook ]