Do you ever age an entire rib with the cap on and all the back bones not yet cut off? I mean a non "export" rib. I forget the term. There used to be a number for it, 106 or something. This is how I wish we'd do it where I work. Instead, we take a rib roast that's case ready and hang and age it that way. Like the one in the picture here. I think if you leave the cap on, and the back bones (not ribs, the other bones) too, it looks better when you finally cut it. It's super clean, no dried meat because it's protected all over except on the ends. 
Each year, I try to get my boss to order just a case or two for the December holidays, but he refuses to. I guess he thinks he makes more money the other way because he weighs it when fresh and any loss (from trimming) is the customers problem. 

I started my career at a place that aged the entire beef quarters for about 6 weeks, which is an even better way in my opinion.