One bone-in, ribeye roast, approximately 5 1/2 pounds
1/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
2 tablespoons coarse-ground mustard
1 tablespoon Montreal Steak Seasoning
1 teaspoon kosher salt
2 tablespoons Mrs. Dash Garlic & Herb Seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Line a shallow roasting pan with aluminum foil. Place the roast on the pan. Set aside.
Whisk together oil, Worcestershire and mustard. In a separate bowl, combine the rest of the ingredients.
At this point, I put on a pair of disposable gloves. Pour the liquid mixture all over the roast and rub it in well. Do this with the dry mixture as well.
Roast it for three hours. Remove from the oven, cover with foil and allow to rest at room temperature for 20-30 minutes before carving.