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, like a ribeye steak (most recipes online). And the other is where the meat is well done, falling off the bone tender (this recipe). Both ways of cooking a bone-in ribeye roast are AMAZING.
This specific recipe came about when we invited some friends over 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. The ribeye roast turned out so good, my friends asked how to make it.
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 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 between the rib bones. The meat falls off the bone, as evidenced in the picture below.
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.
📋 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 ℃) |
Sandy says
I have a 2. 79 lb roast bone in that I want to make for Sunday. Do you have time to tell me exactly how you would cook it. I am not going to use the vegetables because we are having the traditional New Year’s sides. Should I cut the marinade ingredients in half and could I put the marinade on the night before and have it ready to go in the oven the next day. Thank you.
Lily says
Hi Sandy, based on your setup I’d cook the roast at 300F for 4 hours covered. It’s fine to skip the vegetables. You can adjust the serving size in the recipe card, and it will give you exact measurements for the marinade. The honey is optional in the marinade.
Bonita Bonnie Dockery says
I'd like to prepare my rib roast without the vegetables. Are there any alterations that should be made?
Thank you!
Lily says
This recipe works great without vegetables too. In my experience, no modifications need to be made.
Terri Clack says
UPDATE:
I made the roast on CHRISTmas day (instead of the day ahead of time) and it came out absolutely perfect!! Thank you SOOO much Lily! For the recipe as well as your quick responses to my questions. I put it in 325 degrees and at the 3 hour mark to check it and baste it, it looked pretty well done and tender, so I just put it for about 30 more minutes at 300 degrees. SUPER easy and delicious!!!! My first prime rib roast!! Thank you!!!!
Lily says
I am so glad it turned out great! There are so many challenges with different roast sizes and oven setups. Thanks also for the comments on how it turned out and what you did differently. That helps so much!
Michelle says
Question, how long to let the meat rest before cooking. Made this today and it’s in the last hour
Lily says
It’s not as critical to bring the roast to room temperature like you would need to do if cooking it medium. if you have time let it sit out an hour, and if you don’t have time, you can put it in the oven directly from the fridge.
Michelle says
Thank you. I meant to say how long to rest before cutting
Lily says
Oh sorry, I misunderstood! I cut into it pretty much right away 🙈.
Darci says
Can I use a turkey bag instead of foil?
Lily says
Yes you can, and they are quite effective actually. Just don’t exceed the temperature of the bag- I think it’s 350F but you will have to check.
Zen says
I am getting ready to make this tomorrow -- can I get the same effect if using an enameled dutch oven?
Lily says
Absolutely, that would work quite well actually. You want the Dutch oven to be big enough so you can cover it with a lid. I can’t stress this enough- this recipe is more like a roast, going past the well done stage.
Terri Clack says
and one more question I meant to add haha, I want to make it the day before, any cooking recommendations for cooking the day before or reheating it the day of? Thanks again!!
Lily says
Hi Terri, great questions. This recipe is more like a roast, similar to how you would make like a chuck roast.
If you are wanting the meat close to pink like medium well, I would not follow this recipe. I’d use another recipe that cooks the ribeye roast to medium, then slice individual portions of the meat and cook them in a pan to the desired doneness. That method is also suitable for reheating.
Terri Clack says
Thank you so much for your response! I actually would like it well done, so I am going to follow your recipe. Will it be ok if I make it today and re-heat it tomorrow?
Lily says
I’m just thinking It might get dried out if you make it ahead well done and reheat it. But if you have no other options I would reheat it this way: cut the roast cold before warming it up. Reheat the slices covered in the oven at around 300 F until it is reheated (about 30 to 45 minutes). Hope that helps! Let us know how It goes
Terri Clack says
I was excited to find this recipe because I have never made prime rib before and I didn't realize that most recipes are not for well done but my guests and I all prefer our meat cooked beyond pink. I am planning on making this for the first time and I have 2 questions. One, the standing rib roast that I bought is 4.7 pounds but it has been "boned" so there are no bones in it, how do I adjust the cooking time? Two, I don't have the roasting vegetables (potatoes, tomatoes etc, do I need to adjust any cooking time with that also? will it turn out the same without those? Thank you for the recipe!
Lily says
Reduce the temperature without a bone by about 20 degrees F. For a 5 lb roast, that would be around 325F.
Christy says
Hi, making this for my family on Christmas and happy I found your recipe. I wanted to make my 6lb bone in rib roast like a pot roast instead of all the other recipes I found so thank you for this. Mostly all of the other ones call for a high temp searing at the beginning to develop a crust. 500 for 20 min or so. I see yours does not have that. Thoughts? Is it because of roasting for a lower, longer period? Thanks so much for giving some guidance!
Lily says
Hi Christy, great question. So, I’ve tried the sear stage and without the sear stage, and my personal experience is that the sear stage is not necessary.
The roast develops a really nice crust cooking for the long time. Also, I felt like the meat was more moist without the sear, although a lot of people might argue the sear is meant to lock in juices.
You can certainly sear the roast if you like. I’d recommend something more like 7 minutes on top and 7 minutes with the roast flipped over. The temp I’ve used in the past was 450F, not 500. Let us know how it turns out!
Amanda says
Hi! Excited to try this for Christmas dinner this year. Would you recommend any type of gravy (or red wine sauce, etc) to go with this? Thanks!
Lily says
Hi Amanda! Technically you can make gravy from the drippings of the roast, but I find that this roast is so rich that I prefer not to make gravy for it. If I had to pick a sauce, it would be something light and bright, like a red wine sauce.
Let us know how it turns out, and if you have any tips or mods you liked!
Gaby says
Can i marinate a day before?
Lily says
Hi Gaby, great question! Yes, you can marinate it the day before. You can also prepare the entire dish the day before too.
Nisha Smith says
Hi Lily just wondering if I put the potatoes under the roast for 4 hours won't they get smashed? My kids don't like carrots or onions so I will only be using the potatoes. Do you think it's better to add them at the 3 hour mark when I check the roast? Thanks, I'm so excited to try this recipe it sounds delicious!
Lily says
Hi Nisha,
You can add the potatoes through the cook time if you prefer. After 4 hours they are pretty much disintegrated. You can change up the vegetables to whatever you like under the roast.
Brenda says
Do I need to bring rib roast to room temperature before cooking? Should it be salted days in advance. This is my first time cooking and I would hate to ruin it. I am going for the well done roast.
Lily says
Those are good questions! You don’t have to bring the roast to room temperature since we are cooking it for a long and slow time. It can’t be frozen. You can salt it lightly if you like. Just account for the salt in the butter marinade.
Lily says
Let us know how it turns out! It’s always scary making it well done the first time 😂
Brenda says
Thank you!
Chris Bhola says
Great recipe.
I did a 2.5lb rib roast at325F for 2hrs.
Everyone says that you should not do a primerib roast well done but this recipe proves it can be done. The roast was tender and tasty.
Thanks for the this tested great recipe.
Lily says
Thanks so much for the review! And yes, it can be done and turn our delicious!
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.