Ribeye Roast

This recipe is so simple because it doesn't require anything except for salt and pepper. All the flavour is already inside the ribeye and you don't want to overcomplicate the recipe with all these spices and herbs. You will need to invest in a probe thermometer because not all ovens are built equal.

Ingredients:
1 6lb Ribeye Roast, boneless
6 tbsp salt, kosher
4 tbsp pepper
4 tbsp melted butter

Method:
1. Preheat the oven to 450 degrees.
2. Rinse off the ribeye roast and pat dry with paper towels
3. Brush the ribeye all around with the melted butter
4. Sprinkle evenly with the salt and pepper and place into the oven at 450 for 20 minutes.
5. Lower the temperature down to 325 and cook for approximately 1 hr 20 minutes, or until the internal temperature of the roast is at 130 degrees Fahrenheit.
6. Take out the roast, let rest for 15 minutes before cutting in, untented
7. Slice and serve.
Optional:
8. Place the pan with the drippings over a stove on low. Add 1/2 cup of red wine and scrape off the drippings from the bottom of the pan. Serve in a gravy boat with the ribeye.