Bone-in ribeye roast and prime rib can be prepared in two totally different ways. One is where the meat is medium to medium-rare in the center like you would eat as a ribeye steak (most of the recipes online). And the other is where the meat is well done falling off the bone tender. Both ways of cooking a bone-in ribeye roast are AMAZING. This recipe is for well done roasted prime rib (or bone-in ribeye roast) that's tender, juicy, and extremely flavorful.
This specific recipe came about when we invited over some friends for dinner. Not everyone likes their steaks bloody, and we also didn't want to cook the roast in a way that made it too tough. So we decided to go the route of cooking it over a much longer period of time. The rest is history.
What I Love About This Recipe
I really can't go wrong with low and slow recipes. This bone-in ribeye roast recipe is perfect for family gatherings, celebrations, or holiday meals. It's a great recipe for a large group of people, especially when going for a wow factor. It's not every day that a tender, falling off the bone, bone-in ribeye crosses my path.
Ingredients You'll Need:
- Meat: This recipe is meant for a bone-in ribeye roast or prime rib roast. The size of the roast will affect the cooking temperature and cooking time. Refer to the section below for the exact values.
- Marinade: The marinade is made with honey, fresh garlic, fresh herbs, butter, olive oil, salt, and pepper. Dried herbs can be substituted for fresh herbs. If using dried herbs, cut the quantity in half. Dried herbs are more potent than fresh herbs.
- Vegetables: Carrots, potatoes, onions, tomatoes, and a whole head of garlic are excellent vegetables to cook with this roast. The flavors of the vegetables and meat infuse together throughout the roasting process.
- Broth or Water: I add water or broth to the pan prior to cooking to keep the meat moist throughout the cooking process.
How To Make Slow Roasted Ribeye
Caramelize the meat prior to rubbing on the garlic butter marinade. Heat up the oven to 450 ℉ (230 ℃) and blast the meat for 7 minutes. Take out the ribeye roast and flip it over. Pop it back in the oven for another 7 minutes. This helps to lock in the juices when cooking over a long period so the meat won't dry out.
Remove the roast from the pan and add the chopped vegetables. Add some water to the pan. The water helps keep the roast moist when cooking.
Add the roast on top. The vegetables will be infused with meat juices.
Prepare the marinade and rub it all over the roast. Generously lather the marinade all over the roast.
Tightly wrap the meat and vegetables. This is the most crucial part of cooking the prime rib or bone-in ribeye roast. The foil creates a vacuum and seals in the moisture. Add 4 or 5 layers of tightly wrapped foil. I press the foil all around the baking pan lip to form a tight seal.
Baste the meat at the 3-hour mark. Also, check the meat to make sure there is a good amount of liquid in the pan. If the pan is running low on liquid, add ½ cup of water or beef stock. Make sure the foil is tightly wrapped (as you did earlier) before putting the roast back in the oven.
When you cut into the roast it should be tender and look like this.
If there is liquid in the baking tray, but the meat is tough, cook the roast a little longer.
Tips and Tricks
- Don't skip the honey. I know honey sounds weird in a marinade, but it makes all the difference in the taste.
- Don't overcook. There is a delicate balance between moist and tender and dry.
- Create a very tight seal with the foil. The key for a moist roast is keeping the ribeye roast tightly sealed where no moisture can escape. This is one of the most important steps!
- Oven temperatures vary. You might need to adjust temperatures depending on your oven.
- Adjust cooking temperature if the roast doesn't have a bone. Use this recipe for ribeye roast without the bone by reducing the temperature by 10℉ to 25℉.
Ribeye Roast Cooking Time and Temperature
For well done moist and tender meat, cook the roast in the middle of the oven at 375 ℉ (190 ℃) for about 4 hours for a 7 lb (3.2 kg) roast. For every extra lb (or 0.5 kg) of meat, increase the cooking time by 15 minutes. Use this chart for bone-in cuts of meat. If the roast is without bone, reduce the cooking temperature by 10℉ to 25℉ while keeping the cooking time.
|4 lbs (1.8 kg)||4 hours||325 ℉ (162 ℃)|
|5 lbs (2.2 kg)||4 hours||340 ℉ (170 ℃)|
|6 lbs (2.7 kg)||4 hours||360 ℉ (182 ℃)|
|7 lbs (3.2 kg)||4 hours||375 ℉ (190 ℃)|
|8 lbs (3.6 kg)||4 hours & 15 minutes||375 ℉ (190 ℃)|
|9 lbs (4.1 kg)||4 hours & 30 minutes||375 ℉ (190 ℃)|
How To Cut A Bone-In Ribeye Roast
This roast recipe is tender, so it's very easy to carve. I cut in between the rib bones. The meat just falls off the bone, so it's not really rocket science.
What Is The Best Roast?
I've made this recipe with 3 types of roast: t-bone roast, bone-in ribeye roast, and prime rib roast. My favorite is the bone-in ribeye roast.
What Is The Best Size?
Whenever I make this meal, I go for a roast between 5 lbs (2.5 kg) and 9 lbs (4 kg). This meal takes a lot of time to make, so I only make it for dinner parties and holiday celebrations.