Prime Rib Keys - You can't go wrong with this formula

I love to cook.  I haven't seen any food / recipe posts yet, so I thought I would give it a shot.

This is the basic formula I have been using for rib-eye roasts for many years.

! Do not freeze, ever, ever ever ever ever, dry age if you can't cook right within a couple days.
-Room temperature before cooking (leave out for 5+ hours depending on size)
-One stick of butter, mixed with lots of garlic, black pepper, rosemary, thyme, ... Spread all over
-sprinkle a lot of kosher salt to coat it
-17.5 minutes x weight at 325
-First 20 minutes at 475  - This will ensure perfect ending temp. (as long as roast is room temp to begin with)
-Ending internal temp should be 125 to 130, however temp will read 115-120 when you first take it out of the oven.  Tent with foil when you take it out.
-Let rest for at least 20 minutes, then slice.  Temp should now be 130-135 in center.

Basic horseradish sauce:
2 - 3 T prepared horseradish
3 T mayonnaise
1 t dry mustard
Half cup sour cream