First time Dry Aging Boneless Ribeye – Help

[Ron Pratt]

Yes 45 days will make it more tender. I would stick with the boneless, for the simple reason the meat will be drying 360º thus more uniformity throughout the meat – otherwise the bone side hinders the drying. Better luck next time! BTW I see you are an egger – are you active on either of the top two forums? I post on them as RRP there as well. Ron