Another Christmas Prime Rib

Dry aged/brined in the fridge for 6 days because I bought it too early, was on sale while I was doing other stuff and didn’t want to freeze it. 200 in the oven until it was 110 then seared it on the blackstone. Didn’t get quite as long a rest as I would’ve liked due to time pressure. It ate really good for $5.77 a pound! Simple SPG and butter for seasoning. It was 11 pounds with the bones. I’m 100% doing the salt and dry brine on all of these in the future, was my first time trying that. Probably take my next one to 113-115 before searing it. This one seemed closer to rare then medium rare especially in the middle. Idk, you guys tell me what you think!