Discrepancy in air-dry and salt in advance time between article and notes for prime rib. I assume the article is correct?

I’m making the Roasted and Reverse Seared Prime Rib for early Christmas this weekend.

The article says, “If you're able to plan ahead, it's best to season your prime rib with salt at least the day before, and up to four days ahead of roasting, letting it sit on a rack in your fridge uncovered.” This is what I usually do.

However, the recipe notes says, “To improve the crust, allow the roast to air-dry, uncovered, on a rack in the refrigerator overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply.”

Can someone please confirm for me that the article is correct?