Woodman1
Executive Chef
I just got back from Barb and Patties (my butcher) and ordered a 12-15 lb boned prime rib for Christmas at $11.50/lb! Also ordered 3 tri-tips for yuks! I asked my man Mike there if they could get me dry aged. He said they do it themselves, but said it won't improve a good prime rib dramatically. It takes 6 Weeks! I know it really increases the price. Anybody think it's worth a try?