• Preheat the oven to 450°F.
• Pat the roast dry with paper towels and let it sit at room temperature for about 30 to 45 minutes if time allows—this helps ensure even cooking.
  4 to 5 pounds ribeye beef roast
• In a small bowl, combine the olive oil, grated or minced garlic, and Dijon mustard. Rub the mixture all over the surface of the roast.
  2 tbsp olive oil | 2 cloves garlic | 1 tsp Dijon mustard
• In a separate bowl, mix together the kosher salt, coarsely ground black pepper, and herbs. Press the herb mixture onto the roast to evenly coat it.
  2 tsp kosher salt | 1 tbsp coarsely ground black pepper | 3 tbsp chopped fresh parsley | 2 tsp chopped fresh thyme leaves | 2 tsp chopped fresh tarragon
• Tie the roast with kitchen twine in 2 to 3 spots, if necessary, to create an even shape for uniform cooking.
• Place the roast on a rack in a roasting pan.
• Roast at 450°F for 20 minutes, then reduce the oven temperature to 325°F (without opening the oven door). Continue roasting until an instant-read thermometer inserted into the thickest part of the roast registers 125°F to 130°F for medium-rare or 135°F to 140°F for medium. The roast will continue to rise in temperature as it rests.
• Remove the roast from the oven, transfer it to a platter, and tent it loosely with foil. Let it rest for at least 15 minutes before slicing—this helps redistribute the juices.
• Slice thinly and serve with your favorite sides. 

Pan Sauce

• After removing the roast from the pan to rest, carefully pour off excess fat, leaving about 1 tablespoon of drippings and any browned bits in the pan.
  1 tbsp pan drippings
• Place the roasting pan across two burners over medium heat. Add the red wine and scrape up the browned bits with a wooden spoon.
  1/2 cup red wine
• Let the wine simmer for about 2 minutes, then stir in the beef broth, Dijon mustard (if using), and Worcestershire sauce.
  1 cup beef broth | 1 tbsp Dijon mustard | 1 tsp Worcestershire sauce
• Simmer until reduced by about half and slightly thickened, 5 to 7 minutes.
• Remove the pan from the heat and swirl in the butter to finish the sauce. Season with salt and pepper to taste.
  1 tbsp unsalted butter | Salt and freshly ground black pepper
• Strain if you prefer a smoother sauce. Serve warm with the sliced ribeye roast.