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Ron PrattDoc,
It’s your meat so if you only want to go 28 that’s your call, but IMHO due to the size and shape it could easily go the 45 days. Here is a link back to a thread I started over 2 years ago on this subject, plus how I like to cook mine and on down in the thread is even a home made rub formulation as well as an au jus recipe! Maybe even the pictures will make a believer out of you! Here you go:
http://www.drybagsteak.com/forum/9-drybagsteak-recipes/483-45-day-aged-prime-rib-meal-on-the-horizon
Ron
PS I get ribbed all the time about taking pictures before the meat is served! :laugh: