Start by allowing your rib-eye roast to come to room temperature. This helps in cooking the meat evenly. Once it’s ready, pat it dry with a paper towel. This step is crucial because it allows the seasonings to stick better.

Drizzle olive oil over the roast. Sprinkle with cracked black pepper and a generous amount of salt. Don’t shy away from getting those hands in there. Now, take the garlic bulb, slice off the top, and put it alongside the roast. This will roast beautifully, adding richness to the flavor.

Next, take your sprigs of rosemary. If you’re feeling adventurous, you can lightly chop them. Scatter the rosemary over the roast, tucking some underneath. The heat will extract the oils from the herbs, enhancing the dish’s aroma and taste.

Place your seasoned roast in a preheated oven at 220°C (425°F). The high temperature is crucial for that initial caramelization. Roast it for 20 minutes, allowing it to develop a crust.

After 20 minutes, reduce the oven temperature to 160°C (320°F). Continue roasting for approximately 1 hour and 30 minutes, depending on your desired doneness. Use a meat thermometer for accuracy. Aim for about 55–60°C (130–140°F) for medium-rare.

In the last stages of cooking, melt some unsalted butter and drizzle it over the roast. This adds a beautiful glaze and richness to the meat.

Once the roast reaches your preferred temperature, remove it from the oven. Allow it to rest for at least 30 minutes. Resting is vital; it allows the juices to redistribute, making the meat tender.