Your right on track. Aging in the bottle is the most common practice and works just fine.
Things to consider for cellaring (aging) -
Best at cellar temps - ie mid-50's
If no cellar is available - next best is dark, cool place with stable temps. (I use an interior closet, minimizes temp variations)
Keep bottles upright - not on side, even if corked.
Aging is a crap shoot based on number of factors including your beer (with all its faults & glories), storage issues, etc. Big beers will generally keep developing/improving for many years, but you can reach its best point & then begin to decline. So sample occassionally & keep good notes. If it starts to drop off, consume it. Otherwise, you'll probably be pleased to see positive changes for many years.