When selecting your bone-in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose about 4 to 6 ounces because of the bone, you’ll still be left with at least 24 ounces of beef left which should easily feed at least 2 people.
Add the thyme, rosemary, garlic, shallots, olive oil, butter, salt, and pepper to a food processor and process at high speed until it comes together like a paste
Hit it in the oven and cook in at 450° for 30 minutes. Then turn the heat down to 325° and cook for about 80-90 minutes or until it is 110°-115° internally.
With about 45-50 minutes before the ribeye is done cooking, optionally add the olive oil coated and season potatoes around the pan with the rib roast and cook alongside the roast.