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Ron PrattBrad,
There are several things to be concerned about. First the fact that the meat was already trussed and Frenched tells me it has been handled and may already have surface bacteria. That’s why we highly recommend purchasing meat that is still sealed in cryovac. I see in your first picture you have the meat sitting in a metal tray. You need to rest the UMAi Dry® bagged meat on a wire rack so air can circulate around it for even drying as best that can happen with the bone side slowing the drying. In the second picture it looks like the bone ends are not covered and therefore there is every chance the bag has already been punctured or will be. In the 3rd picture those tiny dots MAY spell trouble having shown up this early on. Hopefully they are just surface bacteria which you will trim off. And lastly since I have already rained on your parade I’d mention by Easter then your meat will have only aged for 32 days, which for a bone in prime rib is pretty short and you may not see much benefit from dry aging. Sorry if I upset you, but I don’t see any benefit in sugar coating.
Ron