USDA Prime Dry-aged Bone-in Ribeye (24oz)
USDA Prime Dry-aged Bone-in Ribeye (24oz)
24oz Dry-aged Bone-in Ribeye
USDA Prime Dry-aged Bone-in Ribeye (24oz)
USDA Prime Dry-aged Bone-in Ribeye (24oz)
24oz Dry-aged Bone-in Ribeye

USDA Prime Dry-aged Bone-in Ribeye (24oz)

Price
Save $-80
/
This awesome addition to our Dry-Aged collection is for the beef connoisseurs that appreciate the subtle dry-aged flavors of prime beef! The Dry-Aged Bone-in Ribeye puts all the other ribeyes to shame. 24oz of pure marbled goodness - get yours before we run out!
                           

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rib Section

Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Times: The Dry-Aged Bone-in Ribeye should be seared on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or until it reaches an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Merlot

  • Cut: Bone-in Ribeye
  • Grade: USDA PRIME
  • Weight: 24oz
  • Dimension: ~1.5" Thick
  • Aged for 21 days
  • Quantity: 1

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

Learn More

Make the Best Cuts Even Better 

Our blog houses recipes, tips, and inspiration to make every meal a venture into new, delicious territory.
Learn More
Recently viewed