45-Day Dry-Aged Ribeye
22 oz Dry-Aged
Bone-in 45-day house dry-aged USDA Prime ribeye. Intense marbling, concentrated funk, caramelized crust from the 1,800°F broiler. Served with au jus and crispy shallots.
$72
Our Story
Forty-five days. One perfect steak.
Ember & Bone opened in 2009 with a single conviction: that the most extraordinary thing you can serve someone is a piece of beef that has been patiently, obsessively cared for. Not finished in two weeks. Not sourced from a broker. Dry-aged in-house, from cattle we know by name and ranch.
Our dry-aging program runs 28-to-60-day cycles in a custom-built Himalayan salt-lined chamber on the premises. During that time, moisture evaporates, enzymes break down muscle fibre, and flavour compounds concentrate into something you can only achieve with time and discipline. No shortcuts exist.
We source exclusively from four heritage Angus and Wagyu ranches — two in Nebraska, one in Colorado, one in Kagoshima Prefecture, Japan. We visit each ranch at least once a year. We know the feed, the land, and the people. That knowledge comes through in every bite.
— Ember & Bone