The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Prime Rib…Bone In or Not? › Re:Prime Rib…Bone In or Not?
I understand the pricing thing but I’m strictly talking about a cooking thing. I am of the school of thought that when making a rib roast, not steaks, that you do it bone-in to get the extra flavor from the bone marrow, it makes for a natural rack to roast the meat on instead of a metal rack, and after roasting is done you get one heck of a good base to make beef stock or beef stew from. I just didn’t understand why all the advise/articles/videos say boneless all the time for aging. I thought it might be a safety or bacterial issue. I will search right now for any threads here on the subject and thanks.