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TTM
No need to leave them open, that will speed up oxidation. What's happening when you rest it is the CO2 dissipates and the aromatics stabilise. You'll see the crema dissipate quickly with fresh coffee for this reason. Rested coffee tends to be richer and smoother too.
BTW resting periods can depend on the roast too. I use a machine which roasts relatively slowly with very little airflow and it takes about 3 weeks to really taste its best. Some high airflow fast roasting systems taste best after 4 or 5 days. That's why its good to get to know your local roasting shop if you have one ;)