I asked a butcher to take the fat cap off my three-rib small end of a dry-aged (probably at least 7 weeks) rib roast and give it to me with the roast. When I got home and unwrapped it, the part he cut off (four pounds out of nine) also has the top layer of beef and the fat layer below that, so there's a lot of great beef in there. Instead of tying it on the way I would the fat cap, I just salted it and put it in the fridge.
Suggestions on how to cook it? I could grind it and make some really good burgers.