Remove the rib eye roast from the refrigerator 1 to 2 hours before cooking
Pat the roast dry with paper towels
Season all sides generously with salt and black pepper
Preheat the oven to 450°F
Place the roast fat side up on a rack in a roasting pan
Insert a meat thermometer into the thickest part of the roast
Roast at 450°F for 15 to 20 minutes
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches 125°F for rare, 130°F for medium-rare, or 135°F for medium
Remove the roast from the oven
Tent loosely with foil
Rest the roast for 20 to 30 minutes
Slice against the grain
Serve immediately