The rib eye or ribeye is a beefsteak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. This USDA Prime bone in ribeye steak is hand-cut and dry aged. Dry Aging is the process by which large cuts of beef are aged for anywhere from several weeks or several months before being cut into steaks. This process helps the steak develop superior flavor and tenderness.