Preheat oven to 425°. In a medium bowl, combine the coffee, sugar, ginger, thyme, paprika, sea salt and peppercorn.
Rub the ribeye roast with oil, then coat the roast with the dry rub until well coated. Discard remaining dry rub. Allow the roast to sit at room temperature for 30 minutes.
Place the roast in a roasting pan. Bake for 20 minutes, reduce temperature to 325°. Continue to bake 20 minutes per pound, about 2 hours, until it reaches an internal temperature of 125°. Transfer the roast to a cutting board and allow to rest for 20 minutes before carving.
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