Mix all ribeye rub ingredients and rub all over Ribeye Roast. Refrigerate on lowest shelf uncovered overnight. Remove from fridge 1 hour before roasting.
Preheat oven to 250°F. Roast ribeye until meat thermometer inserted into thickest part reads 115°F. After the vegetables have roasted, the ribeye will go back in the oven at 425°F for 15 minutes, until internal temperature is 125℉ and top is browned and crisp.
Let ribeye rest for at least 20 minutes before carving.
Preheat oven to 425°F.
Mix all ingredients for the roasted vegetables except for the vinegar, then spread the vegetables evenly on sheet pans in a single layer.
Roast vegetables in oven until lightly browned approximately 10-15 minutes. Eggplant should be tender and mushrooms should shrink to half their original size.
Remove vegetables from oven, sprinkle with vinegar while vegetables are hot. Transfer to a serving dish. Serve with sliced ribeye roast. Enjoy!