This bone-in ribeye roast recipe (or prime rib roast) is for tender, juicy, well-done meat that falls right off the bone.
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 (for a 7 lb roast)
- 3 tablespoons of honey
- 3 tablespoons of butter
- 3 tablespoons of olive oil
- 1.5 tablespoons of sea salt or to taste
- 1/2 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
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. Salt and pepper the vegetables. Put the bone-in ribeye roast on top of the veggies. Add about 1/2 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 the ribeye in a 375 ℉ (190 ℃) oven for roasts 7 lbs or larger. See oven temperatures in the chart for smaller roasts. 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 ℉.
- 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 1/2 a cup.
- The bone-in ribeye is ready to be removed from the oven when the meat is tender.
- 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
- 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
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