Looks Awesome John!!!!
I have found that if you do a rib roast like you did (like I do too), at 225˚ for the whole time to 135˚ to 145˚ (Med/Rare) in the center, the whole thing is nice and pink, side to side & end to end.
However if you have people there who like it medium or more, all you have to do is jack the heat up a bit.
That will give you Med/Rare in the middle slices, and more done pieces on the ends.
LOL---One of the few food things Mrs Bear and I agree on----We both like our beef nice and pink!
Can you tell us anything about that side dish on the top right???
Bear