Most bone-in ribeye roast recipes are for medium to medium-rare steaks. This roast recipe results in well-done meat falling off the bone tender.
- About 7 lbs (3 kg) of bone-in ribeye roast or prime rib roast
- 2 tomatoes cut in half
- 2 carrots peeled and sliced
- 2 potatoes peeled and sliced
- 1 onion sliced
- 1 garlic head cut in half
Prime Rib or Bone-In Ribeye Marinade
- 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.
- Add the potatoes, carrots, and onions to the bottom of the pan. Add the garlic head and tomatoes. Put the bone-in ribeye roast on top of the veggies Add about 1/2 cup of water onto 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 1/2 a cup.
- Cook a 7 lb (3 kg) roast for about 4 hours. Add 15 minutes for every additional lb (or 0.5 kg).
- 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.
- 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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