Ribeye Roast

Step 1

Place a roasting rack in a large roasting pan. Remove the roast from the refrigerator and tie butcher's twine tightly around it every 1 ½-2 inches. Place the roast in the roasting pan. Set aside and let it sit for up to 2 hours so it can come to room temperature.

Step 2

Prepare the herbed butter by combining the softened butter with the salt, pepper, herbs, and garlic.

Step 3

Once the meat is ready to roast, heat the oven to 475 degrees Fahrenheit. Rub the butter all over the outside of the meat.

Step 4

When the oven is ready, roast at 475 for 15 minutes before lowering the heat to 350 degrees Fahrenheit. Cook for an additional 13-15 minutes per pound until the center of the roast reaches 125 degrees Fahrenheit, for medium-rare doneness. For alternative doneness, see the tips section.

Step 5

Remove the roast from the oven, transfer to a plate, and cover it with foil. Let it rest for 25-30 minutes before slicing and serving. Serve with au jus and horseradish, if desired.