1st time Dry aging rib roast

I’m making a New Year’s Eve meal tomorrow for my family and wanted to try dry aging a rib roast. Ive had it in my fridge for about 12 days wrapped in cheesecloth and plan to sous vide tomorrow morning.

Just unwrapped it and I’m not sure if I need to do any trimming, and if so, how much? Does it look like it’s all good to go or have I missed anything? Any help appreciated!