To dry age- pat dry meat, wrap with cheese cloth. Place meat on plate of shallow bowl. In a cool place (we us our garage in the winter in Denver CO), basement or refrigerator with open circulation, leave meat out over night. Take meat in, remove from plate. Wash and dry plate. Remove cheese cloth, discard. Re-wrap meat in cheese cloth completely. Return to plate. Place meat out again. Let sit for a total seven days. Do not disturb. Take meat in, discard cheese cloth. Let sit for one hour at room temp.
Heat oven to 375 degrees.
Rub meat with mustard. Rub meat with dry rub liberally, 1-3 T completely. In a roasting pan with a rack, place meat bone side down. DO NO OPEN THE OVEN DOOR FROM THE TIME YOU PUT IT IN! Roast one hour, turn off heat. Leave the roast in the oven for three hours. Turn on oven again to 375 degrees. Cook for 30-40 minutes. Turn off heat. Remove from oven when ready to serve---no peeking!
Your roast should be a perfect medium rare.
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