Have not been back here since 06. This is a boneless Prime ribeye roast of a little less than 6 lbs. I dry aged it in the frig for 8 days. Took it out about 2 hrs., before l planned to place it in a 200 degree oven. I used a dry rub. At the time of placing the roast in the oven its internal temp was 47.5 degrees. It roasted a lot quicker then I anticipate so I reduced the temp to 165. Took 2.5 hrs., to reach 130 when the signal sounded. Kept the roast warm on my oven's warm cycle. Served with popovers, root vegetables, black eyed peas, a good California red and reduced red wine sauce. I think after this I will be back more often.