Position a roasting rack inside a large roasting pan. Remove the ribeye roast from refrigeration and securely tie it with butcher’s twine at intervals of 1 ½ to 2 inches. Place the roast onto the prepared rack and allow it to rest at room temperature for up to two hours.

In a medium bowl, combine the softened butter with kosher salt, black pepper, minced garlic, rosemary, and thyme, forming a herbed butter mixture.

Preheat the oven to 475°F. Once the roast has reached room temperature, generously coat its surface with the prepared butter mixture.

Transfer the roast to the preheated oven and roast at 475°F for 15 minutes. Reduce the oven temperature to 350°F and continue cooking for approximately 13–15 minutes per pound, until the internal temperature reaches 125°F for medium-rare doneness. Refer to doneness guidelines for alternative temperatures.

Remove the roast from the oven and transfer it to a serving platter. Cover it loosely with aluminum foil and let it rest for 25–30 minutes. This resting period ensures the juices redistribute throughout the meat.

Slice and serve the roast alongside au jus and horseradish, if desired.