What can I tweak for this cook?

I'm cooking the other half of an enormous prime rib roast that I reverse seared at Christmas (pics 2 and 3) tomorrow. I feel like it was maybe a bit rare, and the seasoning (basically salt pepper oil) didn't penetrate the meat as much as I would have liked. It's the night before, so any pointers or glaring issues for me to address, or am I gravy?