• Bring rib eye to room temp (about 1 hour)
• Tie up the roast with twine if desired (Here is a tutorial)
• Preheat oven to 450 degrees
• Mix together the garlic butter and set aside.
• Place onions, garlic cloves, rosemary, and thyme in an oven-safe skillet or baking pan.
• Rub ¾ of the butter mixture all over the roast, even the bottom.
• Place roast fat side up on top of the onions, and garlic.
• Place the roast on the middle rack and roast for 20 minutes
• Reduce heat to 250 degrees and remove the roast from the oven and slather the remaining butter on top.
• Roast for another 1 1/2-hours for medium-rare. Use a meat thermometer inserted into the thickest part of the roast to get to your desired doneness. Keep in mind the roast will continue to cook while resting, generally goes up about 5 degrees.
  
  Rare: 120 degrees
  Medium Rare: 125 degrees
  Medium:130 degrees
  Medium Well Done 135 degrees
• Remove roast from skillet and place on a baking sheet cover with foil and let rest 30 minutes.

For the gravy

• Heat the skillet with onion and garlic on high heat. Add in the beef stock and red wine. Simmer 10-12 minutes to reduce
• Add the cornstarch and 2 tablespoon water to a small bowl and mix it until combined. Pour half of the mixture into the gravy and whisk let the gravy simmer until it starts to thicken. Add the rest if you want it to be thicker.
• Remove from heat and strain the onions and garlic out and pour the gravy in a gravy boat or serving dish.