boneless rib eye roast 1614 grams


white sauce
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sour creme
horseradish
blue cheese chunks
blue cheese dressing
ranch dressing
fresh cracked pepper

a little bit more horseradish

au jus
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(in drippings from prime rib)
1 cup water
1 cup red wine

reduce by half

1 beef boullion cube
2 tbsp sage (pressed between fingers)
pat of butter

to prime rib:
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rub in canola oil

beef boullion powder
roast beef seasoning 
lowry's seasoned salt
salt & pepper
dehydrated onions
mustard powder

cook in rectangular glass pan on wire rack covered w/ aluminum foil
220 F until reaches 118

let stand out of oven while preheating oven to 500

15 mins or when reaches about 138 F

remove; let stand until temperature stops rising, hopefully around 145 F.

DO NOT CUT too soon or you will lose all the juices.