Ribeye Panggang

Instructions

1. Place a roasting rack in a large roasting pan. Remove the 6 pound boneless ribeye 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.
2. Prepare the herbed butter by combining the softened 1 cup unsalted butter, with the 4 tablespoons kosher salt, 2 teaspoons ground black pepper, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, and 4 tablespoons fresh garlic,.
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.
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.
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.