Typically our New Years meal as well, I always go to Publix, they always do such a good job
What is your prep / cook method? Last year I did Alton Brown's method of salting the outside, wrapping the roast in cheesecloth (3 layers) for a week in the fridge uncovered, then on the rotisserie basted with a mix of butter, olive oil, herbs and a little soy sauce to IT of 120F I believe - have to look at my notes. Turned out amazing.
I change it up constantly, salt encrusted one year which was awesome, dry age similar to yours, no cheesecloth, trimmed rib cap off one year for another meal and who knows how I will do it this year ? The cap will definitly come off because Tami does not like the cap cooked with the rest of the ribeye, a nice rolled ribcap for another cook is awesome. I don't take notes, semi photographic memory helps me along.