Twice baked potatoes and grilled asparagus with a balsamic reduction drizzle.
As for the actual prime, I won't impose suggestions as far as seasoning goes, but avoid rubbing with too much or any salt as it'll draw out juices.
Always let the roast come to room temp before cooking, always cook rib side down, and always pull the roast when its roughly 10 degrees lower than your target temp. Cover it loosely in tinfoil and allow it to rest for at least 20 minutes before carving and serving. The importance of the last step cannot be overstated.
Good luck!
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