Tender, juicy prime rib (also called rib roast) cut into thick slices gives a steaklike texture and a distinctive flavor that is complemeted by the rich and tangy blue cheese sauce and garlicky potatoes. Ask your butcher for the loin end of the rib-eye, which has less fat. I recommend using a meat thermometer for cooking the rib-eye roast because it takes a lot of the guess work out of the doneness of the beef. Many ovens can be as much as 25 to 50 degrees off the correct temperature, so inserting a thermometer in the thickest part of the roast should ensure accurate results. Use your favorite blue cheese in the sauce; the addition of the pan drippings will add a great deal of flavor and help tie the whole dish together deliciously.
