Preheat an oven to 425 degrees F (220 degrees C). Rub thyme, rosemary, garlic over the ribeye roast. Season with salt, to taste.
Place the meat in a roasting pan. Pour in red wine. Roast in the preheated oven for 20 minutes then reduce heat to 325 degrees F (165 degrees C). Cook 20 minutes per pound until an instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Leave meat in the foil for 10 minutes. Serve with vegetables. Enjoy your meal!!!