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.
Check out the bone-in ribeye roast web story.
Ingredients You'll Need:
- Meat: This recipe is meant for a bone-in ribeye roast or prime rib roast around 7 lbs (3 kg) in size.
- 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.
What Is The Best Type and Size of Ribeye Roast?
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.
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.
Tips and Tricks
- Caramelize the meat prior to rubbing on the garlic butter marinade. Heat up the oven to 450 ℉ (230 ℃) and blast the meat on the top for 7 minutes and the bottom for 7 minutes. This helps to lock in the juices when cooking over a long period so the meat won't dry out.
- Don't skip the honey. I know honey sounds weird in a marinade, but it makes all the difference in the taste.
- Rub the marinade all over the roast. Generously lather the marinade all over the roast.
- Add chopped vegetables and water under the meat. The vegetables will be infused with the meat juices. 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. We want to create a vacuum and seal 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. Honestly, you can skip this step if you have made this recipe before. I'm always afraid my roast will go dry, so I do this little extra check to make sure the roast is progressing as it should.
- Don't overcook. There is a delicate balance between moist and tender and dry and tender.
Ribeye Roast Cooking Time
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 kg) roast. For every extra lb (or 0.5 kg) of meat, increase the cooking time by 15 minutes.
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. Houston, we've got a problem if the meat is not tender.
What To Eat With a Roast?
I enjoy eating my roast with mashed potatoes or a rice dish. You can also add a side of fattoush salad. If you like this dish, you will probably like Yassmine's phenomenal roasted lamb shanks. Those are pretty darn good too.Print