A thick piece of USDA Prime or Choice bone-in ribeye, about 4 pounds is perfect for this. USDA Select may also be a good piece of meat and cheaper but I’m not sure if it will be as tender. Just look for the marbling of fat in the meat. The more marbling it has, the better.
Melt 2 tablespoons butter, mix with 2 cloves minced garlic, 1 tsp. salt and ½ tsp. black pepper.
Pierce the meat around with a sharp pointed knife or fork. Rub the mixture all over the rib. Let stand for a few minutes or until the oven is pre-heated to 500°F.
Place the rib on a rack in a shallow roasting pan, bone side down or fat side up. Roast in 500°F for 20 minutes.
Lower the oven temperature to 325°F and roast for 1 ½ hours or until inside temperature registers 140° for medium well; or, about 18 minutes per pound. Shorten the time to 1 hour for medium rare.
Take it out of the oven and let it rest for 5 minutes or longer before carving.
I am not very fond of roast beef and I didn’t think I would like it but this was excellent. It was tender, well seasoned and tasted very, very good.
Kusina ni Norie 
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