Delicious, juicy, tender, succulent, filling, and amazing. A great dish to feed the whole family. If you can, add the salt and pepper to the ribeye roast the night before.
Put in the oven (fat side up) until it looks seared. Lower to 250F. Cook ~20 minutes per pound. Internal temperature should read ~135F. Tent and let rest 15 minutes before slicing into it.