In my humble opinion 17 days for a rib eye sub-primal is just barely getting started in the dry aging process! Personally from my experience I have found that 21 days is barely worth the bother, let alone 28 days, 35 is much better, but 45 days for rib eye is terrific! Then this past Saturday I was talking with a professionally trained chef who told me he gets raves with his steaks aged 62 days in Drybagsteak bags! Why are you so scared? I’m afraid once you have maxed out your aging time that you may get spooked and trim your primal back to only red meat!