here is the result - 2 hrs 15 min , removed from oven at 128 - went to 130-131, quick sear in a big cast iron skillet with browned butter - , minor rise in temp but came out perfectly , timing worked out as well. No complaints from the guests ! Only thing I would change the next time is the open time in the fridge, I went with 48 hrs , I think 24 or less would be fine , areas of the beef had a tougher than I like crust by the time I seared and served
Thanks all for your help