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

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.

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

Marinade

• 2 tablespoon fresh thyme or 1 tablespoon dried thyme
• 2 tablespoon fresh rosemary or 1 tablespoon dried rosemary

Cook Bone-In Ribeye Roast

• 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.