Great question — answering as the UphillTech team:
Typical refrigerator temperature is a bit too cold for true dry aging. I don't think you will perceive much of a difference, even under ideal conditions, in only two weeks. So, for me, the decision is based on whether or not I want a prime rib taking up prime real estate in my refrigerator. I would freeze until a couple of days before your meal.
Full answer by moscafj: https://cooking.stackexchange.com/a/113129 (CC BY-SA 4.0).
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