Thanks for the reply. I am putting this in the oven in about 40 hours, so that's the longest it can be left uncovered. After researching, it seems I should have opened the package as soon as I got it home and left it unwrapped for the entire 5 days in the fridge. I will do this next time.
I was basically looking for re-assurance that 3 days spent in it's styrofoam tray, plus 2 days spent unwrapped in the fridge will not spoil the meat.
I'll invest some time tonight reading that thread for cooking ideas. If I use fourunder's technique I would want to season before going to sleep tonight!
I bought a 7.5lb standing rib roast from the supermarket on Christmas eve. I wasn't sure what I was going to do with it, but the meat looked too good to pass up at $4.95/lb so I bought it. Thankfully, I have 7 hungry friends willing (anxious!?) to come over and eat it with me on Saturday (29th). Since the 24th it has just sat in the fridge in the styro tray from the store. Today I cut it open and left it loose in the fridge uncovered, as that seemed to be the prevailing advice on the internet. The picture of the roast as it looks today is attached.
Am I OK to do this? I'm honestly not too concerned about adding flavor from dry-aging, but just want the roast to be safe and fresh when I cook it on Saturday (only about 1.5 days away at this point).
Any advice is welcome, both on the storage and the prep. My favorite restaurant PR is marinated for a day, but I don't see any recipes for this online.