Wet-aged prime rib for 3 days in my home fridge, just pulled it out and the smell hit me hard

I tried dry-aging a small prime rib roast in my regular fridge for 72 hours with no special setup, and it absorbed every odor from my leftover takeout, so now I'm wondering if anyone has pulled off a cheap home dry-aging hack without a dedicated mini fridge, or should I just stick to wet-aging from now on?

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