I’ve had bone-in ribeye roast cooked 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. And the other is this bone-in ribeye roast recipe where the meat is well done tender falling off the bone. Both ways of cooking a bone-in ribeye roast are AMAZING. I really can’t decide which one is my favorite right now, because they are each unique.
The very first time I had bone-in ribeye roast, it was a meal from my brother. All he added to the meat was salt and he cooked it to be medium-rare. I couldn’t believe how flavorful the roast was without anything else but salt!
Since that meal, we have iterated and adjusted the recipe. And we’ve tried making the roast in many different ways. 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.
If you are looking for a recipe that is well done for the bone-in ribeye roast, try this one! If you don’t have herbs on hand, you can just make it with sea salt. It will taste delicious either way.
How to Cook Bone-In Ribeye Roast
First things first, we need to get our meat to room temperature. Remove the bone-in ribeye roast from the fridge and allow to sit for 2 hours at room temperature.
Heat up the oven to 450 F (230 C) and blast the meat on the top for 10 minutes and the bottom for 10 minutes.
Remove the roast from the oven.
Prepare the marinade by mixing the olive oil, butter, honey, thyme, rosemary, salt, and pepper together.
Spread generously all over the roast.
Prepare the chopped vegetables that will go under the roast.
Add vegetables to the bottom of the pan.
Add about 1/2 cup of water to the pan, and wrap the ribeye roast very tightly with foil. Try to wrap the pan in a way where the liquid can’t escape. Turn the oven to 375 F (190 C) and place the bone-in ribeye roast in the middle of the oven.
You will need to check on the roast half way at about the 3 hour mark. Take out the roast and remove the foil. Make sure that there is still liquid in the bottom of the pan. Baste some of the liquid onto the top of the roast. Cover the roast tightly as before, and stick back into the oven.
The roast is done cooking once it’s tender. Don’t overcook the roast past the tender mark otherwise, you might run the risk of drying out the meat.
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Most bone-in ribeye roast recipes are for medium to medium-rare steaks. This recipe is if you like well-done meat falling off the bone tender.
- 4 – 6 lbs of bone-in ribeye roast
- 3 tablespoons of honey
- 3 tablespoons of butter
- 3 tablespoons of olive oil
- 2 tablespoons of sea salt or to taste
- 1 tablespoon fresh black pepper or to taste
- fresh thyme and rosemary (about 2 tablespoons chopped of each)
- 2 tomatoes cut in half
- 2 carrots peeled and sliced
- 2 potatoes peeled and sliced
- 1 onion sliced
- 1 garlic head cut in half
Prepare Bone-In Ribeye
- Remove bone-in ribeye from the refrigerator and allow to rest to room temperature (about 2 hours).
- Place the bone-in ribeye on a baking pan.
- Roast in the oven at 450 F (or 230 C) for 10 minutes on the top and 10 minutes on the bottom, or until the outer layer of the meat is browned.
- Remove from the oven and put roast aside.
- Mix softened butter, honey, olive oil, chopped thyme, chopped rosemary, salt, and pepper.
- Lather the ribeye with the marinade.
- Add potatoes, carrots, and onions to the bottom of the pan.
- Add the garlic head and tomatoes.
- Put the bone-in ribeye roast on top of the veggies.
Cook Bone-In Ribeye Roast
- Add about 1/2 cup of water onto the pan.
- Cover the ribeye with foil very tightly. The foil keeps the moisture from escaping.
- Put ribeye in 375 F (190 C) oven for about 4 to 5 hours (depending on the size of the roast).
- Remove at the 3-hour mark to baste the juices onto the top of the meat. If the pan is low on liquid, add 1/2 a cup.
- The bone-in ribeye is ready to be removed from the oven when the meat is tender.
If you have an oven bag large enough, you can place the ribeye roast inside it. Seal off the oven bag, and put foil on top. This creates a vacuum and locks the moisture inside.
- Category: Entree
- Method: Roasting
- Cuisine: American
- Serving Size: 8 ounces
- Calories: 679
- Sugar: 6 g
- Sodium: 138 mg
- Fat: 46 g
- Saturated Fat: 17 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 220 mg
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