With a <7 day time frame technique is less critical , within reason of course. If you intend to go >2 up to 4 weeks, technique is critical.
For my tastes, 12 days would be the minimum. I usually pull the plug @ 16days for piece of mind on large cuts. If I intend to go 3+ weeks I use a small cut. At less than a week you have merely glimpsed the possibilities of flavor and tenderness.
If I had a source for properly dry aged rib within an hours drive, I would pay dearly for it.
Time to wrap presents and make my equally famous Cannolis.
Happy Holidays everybody!