Lengh of time to dry age Prime Rib Roast – bone in

Welcome aboard, Darrel. The general rule of thumb I use just deals proportionally with the type of sub-primal being aged and its beginning weight. To me common sense says a strip loin ls thin and therefore will dry age quicker than essentially a “round thick” ribeye. Add to that then if the ribeye still has the bone then that bone will hinder the dry aging of the meat under the bone.

I mentioned beginning weight for a reason. Sometimes beginners don’t want to start with a normal size sub primal and therefore not as long of time is needed.

And lastly I personally recommend absolutely no less than 35 days for a prime rib and find 45 days to be much better. 60 days is as long as I would go, but I know some experienced dry agers feel 90 is better.

I hope this helps start the answers flowing from others as well.
Ron