Ingredients:
1 bone-in ribeye roast (about 4-5 pounds)
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 garlic cloves, minced
Salt and freshly ground black pepper, to taste
Instructions:
Preheat your oven to 450°F (230°C).
Take the ribeye roast out of the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook more evenly.
In a small bowl, mix together the olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper to create a herb rub.
Place the ribeye roast on a roasting pan with the bone side down. Pat the roast dry with paper towels.
Rub the herb mixture evenly all over the surface of the roast. Make sure to get it into all the nooks and crannies.
Insert a meat thermometer into the thickest part of the roast, making sure it's not touching the bone. This will help you monitor the internal temperature.
Roast the ribeye in the preheated oven at 450°F (230°C) for about 15-20 minutes to sear the outside and create a nice crust.
After the initial searing, reduce the oven temperature to 325°F (160°C) and continue roasting. You can estimate the total cooking time based on the desired level of doneness:
Rare: 120-125°F (49-52°C) internal temperature (about 15-20 minutes per pound).
Medium-rare: 130-135°F (54-57°C) internal temperature (about 20-25 minutes per pound).
Medium: 140-145°F (60-63°C) internal temperature (about 25-30 minutes per pound).
Well-done: 150°F (65°C) internal temperature (about 30-35 minutes per pound).
Remember, these are approximate cooking times, so it's essential to rely on your meat thermometer to determine when the roast reaches your desired level of doneness.
Once the roast reaches the desired internal temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for about 15-20 minutes. This resting period allows the juices to redistribute within the meat and makes it more tender.
