Season both sides of the ribeye steaks generously with salt and freshly ground black pepper. Let them sit at room temperature for about 30 minutes to ensure even cooking.

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side until a golden-brown crust forms. Remove the steaks from the skillet and set aside.

In the same skillet, reduce the heat to medium. Add the minced garlic and chopped rosemary, sautéing for about 1-2 minutes until fragrant but not burned.

Stir in the apricot preserves, mixing well with the garlic and rosemary. Allow the mixture to cook for another 2-3 minutes until it begins to bubble slightly.

Carefully pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 5-7 minutes until the wine is reduced by half.

Pour in the beef broth and add the seared ribeye steaks back into the skillet. Ensure the steaks are mostly submerged in the liquid. Bring the mixture back to a gentle simmer.

Cover the skillet with a lid and reduce the heat to low. Braise the steaks for about 1.5 to 2 hours until the meat is tender and easily pulls apart with a fork.

Once the steaks are done, remove them from the skillet and set aside to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan. Add the fresh thyme leaves and bring to a gentle simmer over medium heat.

Whisk in the unsalted butter until melted and the jus is velvety. Adjust seasoning with salt and pepper if necessary.

Slice the ribeye steaks and arrange on plates. Drizzle with the velvety thyme jus and garnish with fresh thyme sprigs. Enjoy!