We have been dry aging our roasts for the past few years now.
Need good air circulation around meat (including bottom - put on baking rack)
and stable refrigerator temperature. Flavor improved. Worth it.

This process was explained on the Cook's Illustrated TV show some time back.
This photo was taken after 2 days in refrigerator. We have done this for up to five days.
According to Chef Lawson, can be done up to two weeks.

Final (roasted) result is in the Carnivore gallery...