Here's the recipe I'd like to make for Christmas:
The first step of this recipe says:
PREPARE THE ROAST BEEF Set the roast on a baking sheet and rub it all over with the salt and pepper. Refrigerate, uncovered, for 1 day.
The ingredients call for dry-aged roast beef, but isn't the first step how you dry-age roast beef? Are they assuming that I'm starting with non-dry-aged beef, or does this mean perform step one in addition to the initial dry-aging? Why would I need to both dry-age the roast beef and then leave it in the fridge for an extra day?