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.
| 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 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.
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Bone-In Ribeye Roast Recipe (Well Done Prime Rib)
- Total Time: 4 hours 20 minutes
- Yield: 10 1x
- Diet: Gluten Free
Description
This bone-in ribeye roast recipe (or prime rib roast) is for tender, juicy, well-done meat that falls right off the bone.
Ingredients
Ribeye Roast and Vegetables
- About 7 lbs (3 kg) of 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 sliced
- 1 garlic head cut in half
Marinade
- 3 tablespoons of honey
- 3 tablespoons of butter
- 3 tablespoons of olive oil
- 1.5 tablespoons of sea salt or to taste
- ½ tablespoon fresh black pepper or to taste
- 2 tbsp fresh thyme (or 1 tbsp dried thyme)
- 2 tbsp fresh rosemary (or 1 tbsp dried rosemary)
- 3 garlic cloves crushed
Instructions
Prepare Bone-In Ribeye
- Place the bone-in ribeye on a baking pan. Roast in the oven at 450 ℉ (or 230 ℃) for 7 minutes on the top and 7 minutes on the bottom, or until the outer layer of the meat is caramelized. 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.
- 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. Put the bone-in ribeye roast on top of the veggies. Add about ½ cup of water to the pan. Cover the ribeye with foil very tightly (I cover the pan with 4 or 5 layers of foil). The foil keeps the moisture from escaping.
Cook Bone-In Ribeye Roast
- Put ribeye in 375 ℉ (190 ℃) oven.
- 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.
- 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 ℉.
- The bone-in ribeye is ready to be removed from the oven when the meat is tender.
Notes
- 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. If using an oven bag, use it after the roast has been caramelized (when cooked at 450 F).
- For other ribeye roast sizes, refer to the section "ribeye roast cooking time and temperature".
- 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.
- Prep Time: 5 minutes
- Cook Time: 4 hours 15 minutes
- Category: Entree
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7 ounces
- Calories: 525
- Sugar: 4 g
- Sodium: 325 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 174 mg
Keywords: bone-in ribeye roast recipe, how to cook bone in ribeye roast, t-bone roast recipe, prime rib roast recipe, well done bone-in ribeye, well done prime rib, tender prime rib
Hala says
Made this it was amazing thank you
★★★★★
Lily says
Thanks for the comment!
Joy Lowe says
Hi Lily, this recipe is for a bone in ribeye, will it work okay for a boneless ribeye?
Lily says
It works for a boneless ribeye, but you might want to turn down the temperature 10 to 15 degrees F, because without the bone, the roast cooks faster. The bones act as an insulator, so the roast temperature/time will be slightly different. I'd recommend keeping the cooking time, just turning down the oven. Let us know how it turns out!
Anonymous says
I’m not sure if these temps are correct or the size of your meat? i just did a 11lb roast and your temp and it’s ready after 2 hours? strange.
Lily says
Thank you so much for your comment, and I'm sorry the timing was different from the recipe. I hope that didn't cause you any issues! Do you mind going into more detail about how you cooked your ribeye, and how it turned out? Some variations might be: did it have a bone, was it completely well done in the center, what was your indication to pull it out of the oven, and did you use a thermometer. I didn't use a meat thermometer making this recipe, but I'm pretty sure it hit well done about 1 - 1.5 hours before the full cook time. The extra added time (as long as the meat is covered to keep it moist), makes it tenderize, kind of like a slow-roasted brisket if you know what I mean. I hope that helps, and I'm happy to troubleshoot things with you and figure out if I left any steps or tips that can help.
Shawn says
Hey Lily, do you keep the string around a roast while you cook it?
Lily says
Hey Shawn, great question! Keep the twine on the roast while it's roasting if it comes with butcher's twine. Make sure to cut off the butcher's twine before serving. However, if the string is more like a plastic mesh, remove it.
Michelle Rivera Rodriguez says
This sounds amazing I'm doing a 4 pound for my family of 5 I can't wait to try thanks
Lily says
Thanks for the comment, let us know how it turns out!
Angela says
If I browned the meat, could I then finish it in a slow cooker with the vegetables and juices? I need my oven for other things!
Lily says
Good question! If it fits in your slow cooker, then go for it. I've not tried it, but it's a similar process as the low and slow oven roast. Just want to give a couple of other alternatives here as well: you can roast this high-quality meat to a medium/medium-rare and cut down the time of the roasting (chef billy parisi has a great method for this and it's very delicious) OR go with a less expensive cut of meat in the slow cooker.
Monique says
Hi...I plan to make this Sunday. Is it possible to prep a day in advance? Also, how long would I cook if I wanted medium doneness?
Thanks in advance
★★★★★
Lily says
Thanks for the comment Monique! To answer your question honestly, I wouldn't follow this recipe if you would like medium or medium rare for your bone-in ribeye. Most recipes online for bone-in ribeye are for medium to medium-rare and the cook times are a lot shorter. I think Billy Parsi has a good recipe I've tried previously. This recipe is really meant for people that want to enjoy a ribeye or prime rib but need to cook it completely well-done. Like for example, if you have guests that only eat well-done red meats, or are pregnant, or suffering from an auto-immune disease. Hope that helps!
Maddy says
Hi! My bone-in ribeye roast is only 2.63 lbs. Could this recipe work with a cut that small?
Thank you!
Lily says
For a roast that small, I’d cook at 300F for 4 hours, and I would wrap it in parchment paper then tightly wrap it in a few layers of foil (the roast itself) like how the slow roasted lamb shanks are made. Oven temperatures vary, so the best indicator of the roast being finished is checking it! It should be falling off the bone tender.
Noelani says
Will this recipe work on a 5lb bone in Prime Rib?
Lily says
Yes, I listed the cook times in the post for differing weights. Just note that this recipe cooks the meat well done!
Sandie says
Hi making my ribeye roast for Christmas dinner at my dad’s house which is a 1 1/2 hrs away I want to bake it at home and bring it already baked how do I keep it warm until I serve it for dinner?
Lily says
Hi Sandie, great question! The meat will have a lot of juices, so I'd recommend transporting it in something with a lid (with the juices). I'd probably then put it in an insulated travel bag. At the location, I'd warm it back up in the oven at 350 F. Ribeye is such a fatty piece of meat, so if the meat is served cold, the fat will solidify. So definitely want to serve this warm!
Liz B says
How long would you cook a 4lb roast for?
Check at 2 hours, plan on 3 hours?
Lily says
So this sounds counter-intuitive, but keep the 4 hours cook time for a 4 lb roast but reduce the heat to 325 F. The 4 hours is really meant to be a minimum time for a low and slow roast. Let me know how it turns out!
Liz B says
It was perfection.
Thank you!
Lily says
So glad you liked it!
Biana says
This looks like delicious restaurant style roast! Thank you for posting step by step directions for making it.
★★★★★
Lily says
Absolutely, hope you enjoy it!
rika says
My son loves rib eye. I think he is going to love this recipe because he loves honey and butter too.
★★★★★
Lily says
That combination of flavors makes the delicious crust of the roast.
Alex says
This looks like it would be great for a dinner party! I usually get initimidated by the idea of cooking big cuts of meat, but you've made it seem so approachable (and it sounds delicious too!)
★★★★★
Lily says
I know how you feel... especially when you drop a lot of money on a big cut of meat, the last thing you want to do it mess it up! This is my tried and true recipe that hasn't failed me.
Carrie Robinson says
This would make the perfect Sunday dinner! 🙂 Definitely making this soon. Yum!
★★★★★
Lily says
Hope you like it!
Beth says
This looks so juicy and very tasty! Can’t wait to give this a try! My family is going to love this!
★★★★★
Lily says
Hope they enjoy it!
Joe says
When you say cook on top and on bottom for 7 minutes, are you referring to the top/bottom rack of oven or do you turn it over to cook both sides up for 7 minutes? TIA.
Lily says
Hey Joe,
Thanks for the comment- good question! I recommend sticking the roast in the middle of the oven on one side for 7 minutes, then take it out and flip it over on the other side. Stick it back in the oven and blast it for another 7 minutes. I recommend doing this step to help lock in the juices while it slow cooks. Let me know how it turns out for you.
Lily
Rebecca W. says
We made this today and it turned out spot on delicious! Thank you for posting!
★★★★★
Lily says
Thank you for taking the time to comment! So glad you liked the recipe.