Take the ribeye out of the refrigerator and let it rest at room temperature for about 1½ hours. Allowing it to warm up slightly ensures more even cooking.

In a small bowl, mix the softened butter with rosemary, thyme, paprika, salt, and black pepper until well combined.

Rub the seasoned butter mixture all over the roast, coating every side.

Set the roast on a rack inside a roasting pan lined with foil. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch bone or large pockets of fat.

Roast, uncovered, following the cooking time guide for your preferred level of doneness (times may vary depending on weight and whether the roast is bone-in or boneless).

Once done, remove the roast from the oven and loosely cover with foil. Let it rest for 20 minutes before slicing—the internal temperature will continue to rise by 5–10 degrees as it rests.

Notes:

Ribeye Roast Cooking Guide

(Approximate times per pound at 350°F)

Rare (120–125°F / 49–52°C)

15–17 minutes per pound

Center will be cool to warm red

Medium-Rare (130–135°F / 54–57°C)

18–20 minutes per pound

Center will be warm pink with a hint of red

Medium (140–145°F / 60–63°C)

20–22 minutes per pound

Center will be mostly pink

Medium-Well (150–155°F / 65–68°C)

23–25 minutes per pound

Slightly pink center

Well Done (160°F+ / 71°C+)

26–28 minutes per pound

Fully cooked with little to no pink

Always check doneness with a meat thermometer inserted in the thickest part of the roast, away from bone and fat. Remember, the temperature will rise about 5–10°F while the roast rests.