Jack, I dry it in my refrigerator.
All you need is a rimmed pan with a rack. I just use my roasting pan because I don't have a small rack that fits in a lasagna pan.
Clean linen towels or cheesecloth.
A reliable refrigerator! Check the temp. It can not go above 40°!
If you have an old refrigerator, you might not want to do this.
Rinse the meat in cold running water and completely pat dry with paper towels.
Wrap in the cloth. If using cheesecloth, get 3-4 layers on it. Make sure the meat is completely wrapped.
Put on rack in the pan fat side up, and place in bottom, rear of the refrigerator.
After 24 hours, remove the cloth to prevent it from sticking to the meat, rewrap with the same cloth, put back in refrigerator, and start planning your side dishes. :D
Age it 4-7 days (a roast, not a steak), unwrap it.
Now you'll have to do a little trimming.
You'll see areas of meat that are dark. It's dried out, trim it off.
Trim off any fat that looks bad.
Let the roast warm for at least an hour or two before putting it in the oven. Even if you don't air dry it.
Roast normally.
Air drying will cause enzymes to start degrading the meat, rendering it very tender. It also concentrates the flavor.
It's what steak houses used to do with their meat.
Of course, the better grade meat, the better the results.
Prime would be best, but most grocery stores won't have it, and it's very expensive at a custom shop.
Choice is what you'll usually find as the best grade in a grocery.
Select isn't worth buying. Ever.
If you are lucky enough to have a custom butcher nearby, he will probably age the meat for you. Of course, expect to pay a lot more.
Now a word from our legal team:
"This guy is not a butcher, USDA inspector, G.I. doctor, or CDC research scientist. He's just some guy on the web. If you do this, you're on your own. We don't want to hear about the week of work you missed. It was probably the cheap wine you bought, anyway."
