Re:45 day aged prime rib meal on the horizon

Ron, since the title fits, figured I’d build on this. For Christmas I’m having a 47 day boneless rib eye around 14lbs.

In the past I’ve used the method / recipe below and have had great success. Also, the flexibility of the resting time in between is an added advanatage. Planning to use your rub as well.

My questions: would you adapt this at all for dry aged? And do you have any suggestions? Or another approach all together.

http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html

Thank you and Happy Holidays,

Brian