I've dry-aged a bunch of 5 rib minimum standing rib roasts. Came out great, but took some work. Wife never liked the idea, and didn't like the way they looked before trimming, so I haven't done it in a while. I did it in a bar fridge that I could dedicate to the process. If you mess it up, it probably wouldn't kill ya...
if you meet the Buddha on the road, kill him
Live every week like it's shark week