Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the minced garlic, finely chopped fresh rosemary, olive oil, salt, and freshly ground black pepper. This forms your herb rub.
3. Pat the ribeye roast dry with paper towels to ensure the herb rub adheres well. Then, massage the garlic-rosemary mixture all over the ribeye roast, ensuring it's well coated, especially into the crevices and on the sides.
4. Place the seasoned roast on a rack in a roasting pan, fat-side up. This allows the fat to render and baste the roast during cooking, keeping it juicy and flavorful.
5. Roast in the preheated oven for about 1.5 hours, or until a meat thermometer inserted into the thickest part of the roast reads 135°F (57°C) for a medium-rare finish.
6. Once cooked to your desired doneness, remove the roast from the oven and let it rest, covered loosely with foil, for 15-20 minutes before slicing. This rest period allows the juices to redistribute throughout the roast, ensuring a moist and succulent slice.
7. Slice the roast against the grain and serve. Enjoy the aromatic and flavorful experience that each bite brings.