Preheat your oven to 325°F (160°C).

Rub the ribeye roast with olive oil, kosher salt, and black pepper. Make sure to coat it evenly.

In a large, heavy skillet or Dutch oven over medium-high heat, sear the ribeye on all sides until browned, about 4-5 minutes per side. Remove the ribeye and set it aside.

In the same skillet, add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion is translucent.

Stir in the diced carrots and parsnips, cooking for an additional 5 minutes until they start to soften.

Pour in the pomegranate juice and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

Return the ribeye to the skillet. Add the beef broth and honey. Toss in the chopped rosemary.

Cover the skillet with a lid or tightly with aluminum foil. Transfer to the preheated oven and braise for about 3 hours, or until the meat is tender and easily pulls apart.

Once the ribeye is cooked, remove it from the oven and transfer it to a cutting board. Cover with foil to keep warm. Strain the cooking liquid into a saucepan, discarding the solids.

In the saucepan, melt butter over medium heat. Whisk in the flour to create a roux. Gradually add the strained liquid, whisking continuously until thickened, about 5-7 minutes.

Slice the ribeye and serve it drizzled with the pomegranate glaze and accompanied by the velvety root vegetable gravy. Garnish with fresh rosemary sprigs.