Originally Posted by TATTRAT
Dry aged beef is better for anything! Expensive, but dang tasty!
Tattrat is right.
We cannot make this decision for you. I have made my share of rib roasts, mostly for family on special occasions. I use prime.
If I took the extra step to use dry-aged, then it would be an epicurean evening. I would exchange my $15.00 bottles of wine for $40.00 bottle ones. I would drag out the china, silver, crystal and linen. The evening would be dedicated to eating well, and I would probably only invite those who appreciated the difference.