The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Lengh of time to dry age Prime Rib Roast – bone in › 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.