[TheMentat]

21 pounder, dry wrap in cheesecloth into a cold fridge and wait. You can age from 7-21 days. This will be for Christmas dinner. Remember to trim the dry aged parts off the roast. Roast till 140 degrees internal temp and let rest for at least an hour in heavy foil. Serve with Aus Jus and horseradish cream (Sour Cream plus horseradish), salt and pepper.

I'm lucky enough to have a butcher that dry ages ALL his beef! You'd be amazed how much better even ground beef is when its from a dry aged side of beef.