Rub butter all over roast and season meat with salt, black pepper, and garlic.
Place roast, fat-side up, in a roasting pan.
Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F and continue cooking until roast is reddish-pink and juicy in the center, approximately 60 minutes. Time will really depend on size and thickness of the ribeye.
When thermometer registers 130-135°F, remove it from the oven
Transfer roast to cutting board; loosely tent with foil and let rest 15 minutes. Slice roast across the grain
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