Dry-aging beef is an old-world butcher's art. It's difficult and time consuming. It's a natural way to uniquely craft tender and deeply flavorful steaks that's rarely done today, but now you can get a taste from America's Original Butcher, Omaha Steaks. These giant Private Reserve bone-in dry-aged ribeyes have been carefully aged a full SIXTY days in carefully controlled conditions... you've never tasted anything like this.
- Dry-aged a full SIXTY days for tenderness and flavor
- Hand-carved into massive steakhouse ribeyes
- Bone-in presentation for flavor & dramatic effect
- Rich with the savory, earthy flavor from dry aging
- Flash frozen after carving for perfect delivery
- Only from Omaha Steaks Private Reserve
| Menu | Steaks & Chops |
| Protein | Beef |
| Meal Course | Entrees |
| Meal Time | Dinner |
| Preparation | Raw |
| Cooking Method | Broil, Grill, Sear Roast, Sous Vide |
| Specialty | Bone-in, Dry-Aged |
| Dietary Need | Gluten Free, Ketogenic Diet, Low Sodium, Paleo Diet |
| Steak Cut | Ribeye |
| Tenderness | Tender |
| Marbling | Well Marbled |
| Count | 2,4 steaks |
| Weight | 24 oz. steaks |
| People Serving | serves 2,4 |
| Thickness | 2, 2 1/4, 2 1/2, 2 3/4, 3 |