Last weekend I decided to have fun and cooked a roast I dry aged myself, which was quite excellent and very well cooked if I do say so myself. Being roasts are still pretty cheap after xmas I purchased another rib roast (boneless, the price for bone in and out was the same er lb ) and have it currently dry aging in my extra refrigerator. Now for the questions to the experts. 1. Is dry aging really worth it? I'd test it with two roasts but my family isn't that big 2. For a 10 lb roast how long should I age? The last one I did was 7lbs and I did 3 days.