Preheat the oven to 425 degrees Fahrenheit
Place roast into a shallow metal or glass roasting pan. Keep the fat cap up so the fat can baste the meat as it cooks. Apply any seasonings or rubs desired
Brush the roast with a layer of melted butter if it doesn’t already have a fat-based rub applied
Place in the oven and let it roast for only 15 minutes at the higher temperature. Use a medium rack setting that doesn’t keep the meat too close to an upper or lower heating element
Reduce the oven’s temperature to 325 degrees Fahrenheit. Set a timer for two hours
After two hours, check the roast’s internal temperature with a meat thermometer. For a medium rare ribeye roast, aim for 115 degrees F. Medium ribeye roast will need to reach 125 degrees while it’s still in the oven. Well-done roasts begin at 130 degrees, but aim to remove the roast before it hits 140 degrees internally
Cover the roast with a tent of aluminum foil so it doesn’t dry out and let it rest for 10 to 20 minutes before cutting, with medium roasts needing longer rest due to the softness of the meat