RIck, I love your trick of cutting off the fat and then placing it on top the roast during roasting... not only do you get to season under the fat, it makes it a lot easier to carve and eat. The thick rim of fat around a slice of prime rib has never had much appeal to me. (My FIL on the other hand eats every bit of it, blaming it on a taste acquired in Korea, where they were chilled nearly all the time and ate every bit of fat they could get.)
