Bone-In Ribeye Roast Recipe (Well Done Prime Rib)

4.87 from 98 votes

This bone-in ribeye roast recipe (or prime rib roast) is for tender, juicy, well-done meat that falls right off the bone.

Servings:

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.

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.

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.