It’s ok to keep it uncovered until then?
Yes. The Serious Eats/Food Lab recipe says at least overnight and up to four days. I’ve been doing the same recipe and prep for years and never had any issue, but then again, I don’t know how the roast would be after only 3 days or some shorter amount of time.
At worst, cut off any mold/decay
Does it matter if the refrigerator is frost free or not?
Frost free is a freezer feature, not a refrigerator feature
I ordered and picked up a boneless 6lb wagyu PR from Fess Parker Ranch this AM. It’s still a solid frozen block but thanks for posting that. I’ll probably vac seal and room temp water bath it to speed up thawing and salt it manana. Planning on going reverse sear and T. Keller’s horseradish sauce that uses cream, sherry vin and horseradish. I’ve never cooked one of these before but it seems quite easy with some close monitoring towards the end.
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You got this 
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Brian this is timely. I have been braising short ribs for Christmas dinner for several years now but bought the flannery boneless for the first time. Curious if you do anything different in prep/cook with boneless?
Will be watching for your after photos!
They tend to cook a little faster without the bone. 2-1/2hrs this time rather than 3+. I like the uniform shape and you get the added bonus of no connective tissue at the bone to deal with after cooking.
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Looks great. I’m looking for a “cleaner” cook and presentation without the bones.
How many did that feed if you don’t mind me asking?
It was just my Wife and I but each pack made 6 pieces of meat around 7oz per. Could have fed 6 the way I plated. One could squeeze 8 5oz pieces per pack and feed 8 with 5lbs. Depends on your portion size and how hungry guests are.
Pro tip: Fill them up on appetizers and bread and you can squeeze more out of your entrée. 
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If you have an immersion circulator, then vacuum seal it and run the circulator with the heat off (just turn the temp way down). The circulation will thaw it much faster than just soaking it.
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Ok looks/sounds good.
We don’t have big eaters here, well besides me 
32oz divided by 6 pieces = 5.33oz per piece. Elementary, my dear Brian. 
Well… for some reason I thought it was 2-1/2lb.
That was the tenderloin roasts that came the other day. Oh well.
Dude!
Thawed, salt and peppered, in the fridge til the 24th. Layered potatoes in the oven now and they’ll get cooled and weighted down to set to slice an finish on Tuesday. Fresh prepped horseradish in the back right.
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Can you guys tell me what temp you use for roasting and how long on the rib roast?
I also got a 4 lb Flannery but haven’t made rib roast in over a decade.
Reverse sear seems the way to go.