• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Main Dish

    Tender Bone-In Ribeye Roast Recipe (Well Done Prime Rib)

    By Lily・Published: Nov 11, 2020・Updated: Oct 3, 2024・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    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.

    bone-in ribeye roast cooked well done

    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

    tomatoes, carrots, garlic, potatoes, onion, and bone-in ribeye roast on a counter.
    • 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.
    rosemary, thyme, garlic, butter, honey, olive, oil, salt, and pepper on a counter.

    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.

    adding honey to the other marinade ingredients.

    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.

    mixing the butter, honey, and herb marinade together.

    Mix the marinade until it's a soft paste.

    roast vegetables in a baking dish.

    Chop the vegetables and add them to the baking dish. Sprinkle salt and pepper on the vegetables.

    raw prime rib in a baking dish.

    Put the bone-in ribeye roast on top of the vegetables.

    lathering the marinade on the ribeye roast.

    Lather the rosemary garlic marinade on the roast (including the sides).

    adding water to the prime ribeye roast pan.

    Add ½ a cup of water to the pan. The water helps keep the roast moist when cooking.

    bone-in ribeye roast covered in foil.

    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.

    bone-in ribeye roast with vegetables in a baking dish.

    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.

    side view of cutting a bone-in ribeye roast.

    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℉.
    well done bone-in ribeye

    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 SizeTimeTemperature
    4 lbs (1.8 kg)4 hours325 ℉ (162 ℃)
    5 lbs (2.2 kg)4 hours340 ℉ (170 ℃)
    6 lbs (2.7 kg)4 hours360 ℉ (182 ℃)
    7 lbs (3.2 kg)4 hours375 ℉ (190 ℃)
    8 lbs (3.6 kg)4 hours & 15 minutes375 ℉ (190 ℃)
    9 lbs (4.1 kg)4 hours & 30 minutes375 ℉ (190 ℃)
    bone in tomahawk roast

    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.

    tomahawk ribeye roast

    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

    • slow roasted boneless leg of lamb
      Slow Roasted Boneless Leg Of Lamb
    • crispy chicken thighs and potatoes
      Slow Roasted Crispy Chicken Thighs and Potatoes
    • slow cooked lamb shanks in the oven
      Oven Roasted Lamb Shanks In Foil Packets

    Easy Side Dishes

    • quartered baby Yukon gold potatoes on a plate with herbs.
      Butter Roasted Baby Gold Potatoes
    • blanched asparagus with garlic aioli
      Blanched Asparagus With Garlic Aioli
    • white truffle mac and cheese
      Stovetop Truffle Mac and Cheese
    • dried cranberries, pecans, gorgonzola cheese, apples, and baby spinach in a bowl
      Apple Gorgonzola Spinach Salad With Candied Pecans

    Favorite Dessert Recipes

    • soft and gooey chocolate chip cookies
      The BEST Chocolate Chip Cookies
    • scooping the chocolate yummy delight onto a spoon
      Chocolate Delight
    • vegan cranberry pistachio biscotti
      Cranberry Pistachio Biscotti
    • loukoumades fried greek donut balls
      Loukoumades Greek Donuts (Zalabia)

    Join the Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    bone-in ribeye roast

    Bone-In Ribeye Roast Recipe (Well Done Prime Rib)

    Author: Lily
    Course: Entree
    Cuisine: American
    Prep: 15 minutes mins
    Cook: 4 hours hrs
    Total: 4 hours hrs 15 minutes mins
    4.75 from 47 votes
    Print Pin Rate Email
    Servings 10
    This bone-in ribeye roast recipe (or prime rib roast) is for tender, juicy, well-done meat that falls right off the bone.

    Ingredients
     
    US Customary - Metric

    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.

    Equipment

    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board
    baking rack.
    Roasting Pan

    Video

    Notes

    1. Adjust the marinade amount depending on the size of the roast.
    2. 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.
    3. 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.
    4. 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 ℃)

    Nutrition

    Serving: 7 ounces | Calories: 525 kcal | Carbohydrates: 4 g | Protein: 44 g | Fat: 36 g | Saturated Fat: 13 g | Polyunsaturated Fat: 23 g | Trans Fat: 0 g | Cholesterol: 174 mg | Sodium: 325 mg | Fiber: 0 g | Sugar: 4 g

    More Ultimate Main Dishes For Lunch and Dinner

    • cast iron skillet pepperoni pizza.
      Cast Iron Skillet Pizza
    • blackened cajun shrimp fettucine alfredo.
      Cajun Shrimp Fettuccine Alfredo
    • a close up view of sautéed lemon garlic butter shrimp
      Lemon Garlic Butter Shrimp
    • okra and oxtail stew.
      Bamya Middle Eastern Okra Stew

    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      4.75 from 47 votes (28 ratings without comment)

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Polina K

      December 26, 2024 at 6:21 pm

      5 stars
      This was a very easy recipe, accurate and the end result was absolutely delicious! My entire family raved about this roast. And I should note that this is the very first time I'm making bone-in ribeye roast. Thank you for the great recipe!

      Reply
      • Lily

        December 26, 2024 at 7:59 pm

        Thanks for the comment Polina! So glad your family enjoyed it!

        Reply
      • Tommy

        January 03, 2025 at 6:49 pm

        If I'm using a large Dutch oven with lid do I need to foil the roast

        Reply
        • Lily

          January 03, 2025 at 10:12 pm

          Hi Tommy, if using a Dutch oven you don’t have to use the foil. Just make sure the lid is tight!

    2. kay

      December 22, 2024 at 3:10 am

      your recipe claims 10 servings, how can you feed 10 with only 2 carrots 2 potatoes 2 tomatos? or are the veggies strickly for show and the roast is the entire meal? Seriously.

      Reply
      • Lily

        December 22, 2024 at 9:23 am

        Hi Kay, the veggies aren’t meant to be served- they will be soggy. Some people like them, some don’t care for them. I definitely recommend making a side dish, like mashed potatoes or rice pilaf.

        Reply
        • Cesar

          April 22, 2025 at 10:15 am

          I am going to try this recipe in my Ninja Foodi 🤞😎👍

        • Lily

          April 22, 2025 at 10:30 am

          Let us know how it turns out!

    3. Paula

      November 03, 2024 at 9:33 am

      5 stars
      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.

      Reply
      • Lily

        November 03, 2024 at 9:53 am

        Hi Paula, thanks for the comment! Dried herbs sound like a great substitute if fresh herbs aren’t available.

        Reply
    « Older Comments

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.