Ingredients:

  • 6 lb bone-in ribeye roast
  • 2 tbsp kosher salt
  • 1/2 cup unsalted butter, softened
  • 6 cloves fresh garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, stripped from stem
  • 1 tbsp coarsely ground black pepper
  • 1 tsp dijon mustard

Instructions:

  1. Pat the beef completely dry with paper towels. Rub the kosher salt over every inch of the meat.
  2. Let the roast sit at room temperature for at least 1 hour before cooking to bring it to room temperature. Preheat the oven to 250°F (120°C).
  3. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, black pepper, and dijon mustard to create a paste.
  4. Insert a digital leave-in thermometer into the thickest part of the roast. Place the pan in the oven and roast until the internal temperature reaches 115°F (46°C) for medium-rare.
  5. Remove the roast from the oven. Increase the oven temperature to 450°F (232°C). Slather the garlic herb butter paste over the exterior of the roast.
  6. Place the roast back into the high-heat oven for 10-15 minutes until a dark, mahogany crust forms. Remove and let rest for at least 20 minutes before carving.