Some of you may recall my last attempt at dry aging a rib primal just before Easter and the difficulty I had deodorizing my stinky fridge thanks to the primal spending 4 days pretending to be in a body farm rather than at 4º C. So today 30 days was finally up on an inexpensive primal that I picked up on Christmas eve. I tucked it in the fridge and ignored it until this morning when it was time to cut it up. For a first cut I took of the 3 ribs from the flank end for a nice prime rib. Then