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

[Anonymous]

A “Standing Rib Roast” or Rib Eye refers to any bone-in rib roast. Bones 13-17 make up the “Prime” Rib and are closer to the loin. As you move forward, toward the shoulder, the roast takes on more characteristic of Chuck.

Both are fine eating. I kind of prefer the center cuts myself, and get a little of each.