The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Newbie needs to know › Newbie needs to know
Welcome aboard! Is that chunk-o-cow in cryovac or did you bag it yourself in say a length of Food Saver?
With a bone in rib roast you must place some cushion over the bone tips as they will most likely puncture the UMAi Bag. You could use a piece out of that bag you are currently thawing.
As for length of time since it is bone in then essentially the bone side meat practically will not be aging as the other side. Personally I recommend 45 days.
Have fun during your aging cycle as your anticipation grows!