We buy a "choice" bone in rib roast. Follow Alton's recipe for aging in the fridge. We use Paula Deen's recipe to cook it. Been doing this for the last few years and always get rave reviews.
There was a program on the Travel channel about a steakhouse that dry aged their beef. They had filled an entire wall of natural salt in the aging room. From what I understand, the room is climate controlled, with exact temp and humidity. As for what those are, I have no clue.
