My Mom showed me a reverse sear method, which I’ve followed for a few years now and has given me a perfectly cooked roast every time. I’ve fiddled a bit with the exact temperatures and cook times, but here’s my latest iteration. You NEED a meat thermometer!

• Night before: scour fat on top, season with salt, pepper, whatever other rub marinade - our meat market sells an amazing wet rub thing that we use.
• Remove from fridge 2 hours before cooking. I usually stick meat thermometer in at this point, stick it in from the side so that most of the thermometer is inside and the tip is approximately at the middle of the roast. This has given me the most consistent results with temperatures.
• Cook in oven at 185F until center is 118F (about 4-5 hours for my boneless 5 pound roast)
• Remove, tent with foil, and rest for about 20 minutes (center should come up to about 125F while resting)
• Cook in oven at 500F for another 12 minutes (necessary for brown crust and caramelizing fat)
• Remove and rest for another 10 minutes.

I did a 5 pound boneless ribeye roast today, and this whole process took about 7 hours. Probably will try bone-in next year, as I didn’t realize the meat market I buy from does the remove bones and tie back together thing.