Re:my experience with dry aging a bone-in ribeye

[Anonymous]

I did a bone-in last month, and did not have anything remotely approaching a perfect seal around the bones. It still came out perfectly. I cut the “prime” out as a bone-in roast, and then deboned the rest for “chuck eye” steaks. With the bones as dividers, each steak was 2″ thick, which might have been fine for sharing, but I like to eat my own steak 😉 .

I had been getting pretty bored with Prime-Rib as being a subtle (but bordering on bland) cut of meat. Not so once dry-aging kicked in, and the steaks are just a bonus !