Ribeye steaks get lots of love, but there’s something about a ribeye roast that makes for an unforgettable meal. Tender, juicy, marbled to perfection, it’s a main course that’s perfect for anytime, but especially a holiday table.

And we went for the best with this recipe—specifically a ButcherBox grass-fed ribeye roast. Just a few minutes of prep the night before and five ingredients bring out the premium taste of this cut with a beautifully roasted and garnished presentation to wow the guests.

How to Make Ribeye Roast

First, mix all ingredients together and rub over the ribeye roast. Wrap the roast in plastic and refrigerate overnight. Then preheat oven to 225°F. Discarding the plastic wrap, place the roast on a wire rack set over a sheet pan. Season the roast with additional kosher salt and freshly ground black pepper and bring to room temperature (about 30-40 minutes).

Place the roast on the oven center rack and cook for 90 minutes (or until thermometer inserted into thickest part reads 110 ºF). Remove the roast from the oven and let it rest for at least 30 minutes or up to 2 hours. About 40 minutes before serving, preheat the oven to 425°F. For medium-rare, cook the roast for 20 more minutes or until a meat thermometer inserted into thickest part reads 125°F.

Let the roast rest again for 20 minutes before slicing. Enjoy! You can also serve this with our chimichurri sauce for big and bright flavor.

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