7 bone ribeye dry age-bag question

Sam, ideally you should have used the larger bag. While the meat will shrink somewhat during the aging the air pocket you described will always be there. Since you have a good bond on the meat then the fact that the bone side has no contact isn’t as big of a concern since little aging will occur on that side anyway. What does concern me though is the possibility of accidentally puncturing that span of unsupported material. I suggest you be very careful and avoid handling that meat during the drying period. Ron