Mix all ingredients in small bowl. Rub all over ribeye roast, wrap in plastic and refrigerate overnight.
Preheat oven to 225°F.
Discard plastic wrap and place roast on wire rack set on sheet pan.
Season with additional kosher salt and freshly ground black pepper and bring to room temperature, about 40 minutes.
Roast on center rack in oven for 90 minutes or until thermometer inserted into thickest part reads 110℉.
Remove from oven and rest for at least 30 minutes, or up to 2 hours.
40 minutes before serving, preheat oven to 425°F.
For medium-rare, roast for 20 more minutes or until meat thermometer inserted into thickest part reads 125°F.
Rest for 20 minutes before slicing.