Prepare the Roast: Take the ribeye roast out of the refrigerator about an hour before cooking to bring it to room temperature. Preheat your oven to 450°F (230°C).

Season the Roast: Pat the ribeye roast dry with paper towels. Place the butter and olive oil into a bowl then add the minced garlic, rosemary, and thyme into the bowl and mix until combined. 

Rub the butter and olive oil mixture all over the roast. Then, generously season the roast with salt, pepper. Be sure to cover all sides.

Place the roast, bone-side down, in a roasting pan or on a rack in a baking dish. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch the bone.

Put the roast in the preheated oven. Allow it to sear in the oven for 20 minutes at 450°F (230°C) to get a nice crust on the outside. Then, reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired level of doneness: 

- For rare, aim for an internal temperature of 120-125°F (49-52°C).

- For medium-rare, aim for 130-135°F (54-57°C).

- For medium, aim for 140-145°F (60-63°C).

- Remember, these temperatures will rise a few degrees after you remove the roast from the oven due to carry-over cooking.

Allow the roast to rest: Once the roast reaches your preferred temperature, take it out of the oven and tent it loosely with foil. Let it rest for about 15-20 minutes. This resting period allows the juices to redistribute, resulting in a juicier roast when sliced.

Serving: After resting, slice the ribeye roast against the grain into desired thickness, serve and enjoy!