We have used the following recipe for years an have never been disappointed. I do not make the whole house seasoning recipe - just enough for the roast that day (about 1/8 cup kosher salt; 1/2 Tablespoon pepper; 1/2 Tablespoon garlic powder). Foolproof Standing Rib Roast Ingredients 1 (5-pound) standing rib roast 1 tablespoon House Seasoning, recipe follows Directions Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Here is a link that might be useful: Foolproof Standing Rib Roast

Can't go wrong with mashed potatoes or roasted potatoes. And at our house Yorkshire Puddings are a must. Home Cookin Chapter: Recipes From Thibeault's Table Yorkshire Puddings ================== Source: Barbara Kafka 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for 1 minute. Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes. Yorkshire Pudding for large size roast 9 large eggs 1 tablespoon kosher salt 3 cups all purpose flour 3 cups milk 1/4 cup fat Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.

Bavarian Pork Roast Prep: 25 min. Cook: 4-10 hours Ingredients  1 1-1/2- to 2-pound boneless pork shoulder roast  2 teaspoons caraway seed  1 teaspoon dried marjoram, crushed  3/4 teaspoon salt  1/2 teaspoon pepper  1 tablespoon olive oil or cooking oil  1/2 cup water  2 tablespoons white wine vinegar  1 8-ounce carton dairy sour cream or plain yogurt  4 teaspoons cornstarch Directions 1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast. 2. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and vinegar into crockery cooker. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; keep warm. 4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy. Makes 6 servings.

Well, the "sell by" date isn't a "use by" date, and some dry aged beef gets aged 40 days or more. I'm not sure the back of the refrigerator is actually dry aging, as you don't have the climate controlled humidity (or lack thereof), but my "recipe" from Fine Cooking tells me to age in the refrigerator at least 24 hours, and up to 4 days. My 7 rib roast is currently thawing in the refrigerator, and I won't cook it until the day after Christmas. So, I'd salt it and leave it in the refrigerator. Annie