Dry Aging Beef Short Ribs

i guess i really woudn't recommend it unless you have some REALLY meaty ribs and i wouldn't do it for longer than a week just for the sake of meat loss. on our loins we trim about 1/8" of meat with 1 week loins. i can't imagine trying to trim a rack of beef ribs.

I dont know why you would, dry aging pulls out moisture to enhance or denisfy the taste of steaks. The downside is you lose meat mass. I dont think ribs have enough to start to be able to lose any.