This tender bone-in ribeye roast is well done and it's tender, juicy, and extremely flavorful. 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, as you would eat as a ribeye steak (most 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 specific recipe came about when we invited over some friends for dinner. Not everyone likes their steaks bloody, and we didn't want to cook the roast in a way that made it too tough. So I decided to cook it over a much longer time, like a roast.
Another decadent recipe great for holidays is this no-bake biscoff lotus cheesecake.
What I Love About This Recipe
You can't go wrong with low and slow recipes, like slow roasted lamb shank foils or crispy slow roasted chicken thighs and potatoes. This bone-in ribeye roast recipe is perfect for family gatherings, celebrations, or holidays.
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.
Ingredient Notes
- 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.
- 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.
- Marinade: The marinade is made with honey (optional), 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.
How To Make Slow Roasted Ribeye
Preheat the oven to 375 ℉ (190 ℃) for a 7 to 9 lb roast. Check the cooking time and temperature below for a smaller roast.
Prepare the marinade by adding butter, olive oil, honey (if using), crushed garlic, salt, black pepper, chopped fresh rosemary, and chopped fresh thyme into a bowl.
Mix the marinade until it's a soft paste.
Chop the vegetables and add them to the baking dish. Sprinkle salt and pepper on the vegetables.
Put the bone-in ribeye roast on top of the vegetables.
Lather the rosemary garlic marinade on the roast (including the sides).
Add ½ a cup of water to the pan. The water helps keep the roast moist when cooking.
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 moisture. I press the foil all around the baking pan lip to form a tight seal.
Cook the roast in the middle of the oven at 375 ℉ (190 ℃) for about 4 hours for a 7 lb (3.2 kg) roast. If your roast is a different size, look at the chart below. When you cut into the roast, it should be tender.
Baste the meat at the 3-hour mark. Also, check the meat to ensure 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.
Tips and Tricks
- The honey is optional. I like the marinade with honey because I feel like it balances out the flavor. But, this ingredient can be omitted if desired. If sweet doesn't appeal to your idea of a roast, skip this ingredient.
- Don't overcook. There is a delicate balance between moist and tender and dry.
- Create a very tight seal with the foil. The key to 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 the 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.
| Roast Size | Time | Temperature |
|---|---|---|
| 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 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.
Slow Roasted Recipes
Easy Side Dishes
Favorite Dessert Recipes
Join the Tribe
Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.
📋 Recipe
Bone-In Ribeye Roast Recipe (Well Done Prime Rib)
Ingredients
Ribeye Roast and Vegetables
- 7 lbs bone-in ribeye roast or prime rib roast ** see notes
- 2 tomatoes cut in half
- 2 carrots peeled and sliced
- 2 potatoes peeled and sliced
- 1 onion
- 1 garlic head
Marinade
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1½ tablespoons salt to taste
- ½ tablespoon fresh black pepper or to taste
- 2 tablespoon fresh thyme or 1 tablespoon dried thyme
- 2 tablespoon fresh rosemary or 1 tablespoon dried rosemary
- 3 garlic cloves crushed
- 3 tablespoons honey optional
Instructions
Prepare Bone-In Ribeye
- Crush the garlic using a garlic press or mortar and pestle. Mix softened butter, crushed garlic, honey (if using), olive oil, fresh thyme, fresh rosemary, salt, and pepper.
- Peel and chop the potatoes, onions, and carrots. Add the potatoes, carrots, and onions to the bottom of the pan. Add the garlic head and tomato halved. Salt and pepper the vegetables.
- Put the bone-in ribeye roast on top of the veggies. Lather the ribeye with the marinade.
- Add about ½ cup of water to the pan. Cover the ribeye with foil very tightly (I cover the pan with a few layers of foil). The foil keeps the moisture from escaping.
Cook Bone-In Ribeye Roast
- Put the ribeye in a 375℉ (190℃) oven for roasts 7 lbs or larger. See oven temperatures in the chart for smaller roasts.
- Check on the roast at the 3-hour mark. Baste the juices onto the top of the meat. If the pan is low on liquid, add ½ a cup.
- The bone-in ribeye is ready to be removed from the oven when the meat is tender.
Video
Notes
- Adjust the marinade amount depending on the size of the roast.
- If using a ribeye roast or prime rib without the bone, adjust the cooking time to 10 to 25 degrees F less. The bone acts as an insulator, so the roast will cook faster if there's no bone.
- This recipe has been "tweaked" from its original version. The original recipe had a 450F caramelization step that's unnecessary. I've tried it both ways and you can't tell a difference, so I've simplified the recipe to omit it.
- Cook a 7 lb (3 kg) roast for about 4 hours. Add 15 minutes for every additional lb (or 0.5 kg). If you have a roast that's less than 7 lbs, keep the 4 hour cook time, but reduce the temperature in the oven 15 - 20 ℉ for every pound. So, if you have a 4 lb roast, cook for 4 hours at 325 ℉. For other ribeye roast sizes, refer to the table below.
| Roast Size | Time | Temperature |
|---|---|---|
| 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 ℃) |
Paula
This is a great recipe for a very tender and tasty roast. I’m about to make it for the second time for a family dinner. Everyone raved over it last time. I did use dried herbs and I don’t think it lessened the recipe any given how long it cooks for. It’s my go to recipe from now on, thanks for sharing it.
Lily
Hi Paula, thanks for the comment! Dried herbs sound like a great substitute if fresh herbs aren’t available.