Preheat your oven to 450°F (230°C). Place a wire rack on a rimmed baking sheet or roasting pan. You want air circulating under the roast.

In a small bowl, mash together butter, garlic, rosemary, thyme, and olive oil—think compound butter.

Pat the roast dry with paper towels. Rub Dijon mustard all over, then coat evenly with salt and pepper. Slather the garlic-herb butter on every surface—don’t hold back!

Slide the roast into the hot oven for 15 minutes. This seals in juices and browns the exterior—no pan searing needed.

Without opening the door, reduce heat to 325°F (160°C). Roast until the internal temperature reads 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. Plan on about 15–17 minutes per pound for medium-rare.

Start probing with your digital thermometer 10 minutes before you think it’ll be done. Ovens vary—and nobody wants overcooked beef.

Transfer the roast to a carving board and tent loosely with foil. Let it rest 20–25 minutes. According to USDA guidelines, resting redistributes juices, yielding up to 15% more moisture retention.

Using a sharp slicing knife, cut between the bones if you like individual chops, or slice across for classic roast beef servings.

Arrange slices on a warmed platter. Spoon any pan juices or melted garlic butter over the top. Sprinkle fresh thyme leaves for color.

Pair with au jus, horseradish cream, or my quick pan gravy. Don’t forget roasted potatoes and green beans for a complete holiday feast!