That looks great! I cooked my first prime rib for New Years Day this year, and it was unbelievable. I dry-aged it for 7 days, and then used a "reverse sear" method; 200-degrees until the internal temp hit 140, then wrap it in foil while the oven heated up to 500. Throw it back in for a quick sear to brown the outside. When you do it this way, the pink center goes all the way to the crust. Also, the dry-age process is easy, and makes the meat SO tender!
I'll do a post on the entire process. The next one I do will be in my #1. I'll use the same method, except it'll be smoked prime rib next time! One more thing - when you trim the fat after the dry-age process, you can cover the top of the roast with thick-sliced bacon while it cooks! This adds back the fat for basting, and gives the meat a great taste!