Who know's what "dry aged" choice standing rib roast should look like?

[92xj]

Note to you, never take my recommendations again. I'm sorry you're not happy. Not the experience I've ever had there.

[runamuk]

Dry aged ones always look kind of gross to me.....   kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Thanks.

Is it an acquired taste or is it just yummier?

everything he said above and it is just yummier.  A properly aged steak is always going to be better tasting all other things being equal.

That said the shown meat isn't dry aged but still looks like a lovely piece of meat.  I bet it was still delicious.