End of roast is still soft after 2 weeks

[Ron Pratt]

A ribeye, much like a sirloin are thick sub-primal unlike say a NY strip loin. Therefore a longer aging time is better in my book. I suggest at least 35, but 45 is much better!

As for your second question…dry aging produces a concentrated taste since it has lost much of the tasteless water. It also is breaking down the texture making it more tender.
Ron