Dry Aging Beef at Home

http://www.azbbqa.com/Articles/dryagedbeef.shtml

This site gives instructions on hpw to dry-age beef in the fridge. Has any one tried this ??
A boon to carivores or a recipe for Ptomaine ???

Comments, please. I am trying a cross rib roast (the latest Cook's Illustrated said even threee days would make a difference.)

Maybe I'll keep stretching the duration until I get sick ....

I did something like this last year with a rib roast. It was on Good Eats with Alton Brown. I'll try to find the whole recipe on FoodTV or his web site..

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html

This one suggests 3 days also.

The beef turned out quite tasty, and we are all still alive. I though I'd try this on a cheaper cut before letting a standing rib roast rot in my fridge, I'm lucky our local supermaket sells choice grade as the default. I would not try this with select (although ALL bone-in rib roasts seem to have enough marbling to withstand this treatment.)

I'll let you know ... I have a pork shoulder to smoke first ...