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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, as you would eat as a ribeye steak (most recipes online). And the other is where the meat is well done, falling off the bone tender. Both ways of cooking a bone-in ribeye roast are AMAZING.
This specific recipe came about when we invited over some friends 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.
Another decadent recipe great for holidays is this no-bake biscoff lotus cheesecake.
What I Love About This Recipe
You can't go wrong with low and slow recipes, like slow roasted lamb shank foils or crispy slow roasted chicken thighs and potatoes. This bone-in ribeye roast recipe is perfect for family gatherings, celebrations, or holidays.
It's a great recipe for a large group of people, especially when going for a wow factor. It's not every day that a tender, falling-off-the-bone, bone-in ribeye crosses my path.
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 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 in between the rib bones. The meat falls off the bone, so it's not really rocket science.
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.
Slow Roasted Recipes
- Slow Roasted Boneless Leg Of Lamb
- Slow Roasted Crispy Chicken Thighs and Potatoes
- Slow Oven Roasted Lamb Shanks In Foil Packets
Easy Side Dishes
- Butter Roasted Baby Gold Potatoes
- Blanched Asparagus With Garlic Aioli
- Stovetop White Truffle Mac and Cheese (Easy and Quick)
- Apple Gorgonzola Spinach Salad With Candied Pecans
Favorite Dessert Recipes
- The BEST Chocolate Chip Cookies
- Chocolate Delight Yummy Dessert (4-Layer Pudding Dessert)
- Cranberry Pistachio Biscotti
- Loukoumades Greek Donuts (Zalabia)
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📋 Recipe
Bone-In Ribeye Roast Recipe (Well Done Prime Rib)
Author: Lily
Course: Entree
Cuisine: American
Prep: 15 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 15 minutes mins
4.74 from 45 votes
Print Pin Rate
Servings 10
This bone-in ribeye roast recipe (or prime rib roast) is for tender, juicy, well-done meat that falls right off the bone.
IngredientsUS Customary - Metric
US Customary - Metric
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.
Equipment
Chef's Knife
Cutting Board
Roasting Pan
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 ℃) |
Nutrition
Serving: 7ounces | Calories: 525kcal | Carbohydrates: 4g | Protein: 44g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 23g | Trans Fat: 0g | Cholesterol: 174mg | Sodium: 325mg | Fiber: 0g | Sugar: 4g
More Ultimate Main Dishes For Lunch and Dinner
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About Lily
Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!
Reader Interactions
Comments
Sandra
Hi, if I use a roaster pan with a lid would I still have to wrap with aluminum foil?
Reply
Lily
Hi Sandra, if the lid is tight, you can use a lid. For example, A Dutch oven is heavy enough of a lid to use.
Reply
Zk
I have made this 3 or 4 times and its delicious. However its inconsistent for me? The mean around the bone is always tender but sknetimes the centre is still tough. What am i doing wrong. I follow the temp and time for weight. But admittedly i have used very large roasts 7 bones …
Please helpReply
Lily
It’s hard to say- what’s the size of the roast, the temp and time you are cooking it at? If I had to guess, you might need to cook it longer. Let me know and I’ll try my best to help!
Reply
Roberta
I have made prime rib many times using many different methods. This by far was the best method I have ever tried. The meat was so tender it was like butter. The knife literally fell through the meat. The directions were detailed easy to follow gave you exact temperatures for weight. The gravy was delicious. This will be the only way I will make prime rib ever!!!!
Lily
Thank you so much for taking the time to comment Roberta! So glad your prime rib turned out delicious!
Reply
Shirley Gonzalez
Hubby said it’s the best roast he has ever eaten. Wow. Simply delicious. Followed exact recipe.Reply
Lily
Wow, thank you so much for the comment!!! So glad your hubby enjoyed it!
Reply
Leloyce
Can I use white wine in place of the water?
Reply
Lily
Yes! Red wine works great too.
Reply
Donna
I’m really looking for a recipe for a well done roast. (My family won’t eat pink meat). This looks perfect! I have a question, that may sound stupid. How do you slice it?Reply
Lily
Hi Donna, that’s a great question, there’s no wrong way to carve it. I use a carving knife and cut between the bones. The meat is pretty tender so it may fall apart a bit.
Reply
Nia
Lebanese blended American gal here as well and your recipe was exactly what I was looking to make for a holiday Prime rib roast! Thx!
Reply
Lily
Hello Nia, so nice to meet another American Lebanese! Hope you like the recipe!
Reply
Don Barrett
I am going to try your recipe tomorrow 12.14.23...I wanted your opinion on using a 6 qt. cast iron Dutch oven instead of a roasting pan and foil. The Dutch Oven has a heavy lid and it should seal in the moisture...What do you think?Reply
Lily
A Dutch oven works great if the roast can fit!!
Reply
Miao
Do you marinate the roast before baking? Maybe with salt and pepper?
Reply
Lily
You can just salt and pepper it, or use the marinade in the recipe.
Reply
Anonymous
Boneless! And it’s actually 5 lbs. I’m going to try it tomorrow and I will report back. I am considering using red wine instead of water for extra flavor. Thank you for the recipe and responding back!
Reply
Lily
I think it should be fine, and red wine is a great idea! I might skip the honey in the marinade if going that route. Let us know how it turns out!
Reply
Rawia A.
Hi! Do you think I can make it in the slow cooker (out of oven space on thanksgiving!). It is 6 lbs and fits in my slow cooker. The high setting is 300F.
Reply
Lily
Hi Rawia, that’s a great question. Does your ribeye have bone? I think it would be ok, but I might give it a little extra time just in case it isn’t ready yet.
Reply
Char S
Ok, so while I like a good quality steak cooked to medium, I have never been a fan of any roast cooked to medium where it is still pink in the middle. So glad I came across this recipe! I did a 4 pound bone-in rib roast at 325 for 4 hours and it is delicious! Definitely going to be my go-to roast recipe. Oh, and I did not do the veggies but instead had it with homemade mashed sweet potatoes. Thank you for a great recipe.Reply
Lily
Hi Char, thank you so much for the comment! So glad this roast turned out delicious for you. Homemade mashed sweet potatoes sound delightful with this roast.
Reply
Tina Saulsberry
I swear I don't normally comment but I made this recipe as described and my dish came out perfectly. It looked beautiful (almost took a picture) but most importantly it was yummy!!! I've never made beef rib roast bone in before and was quite afraid but . . . wow!!! Yum!!! And thank you!Reply
Lily
Thank you so much for the comment Tina! It makes my heart smile to know a recipe turned out great
Reply
Paula
Can this be roasted in my Oster electric roaster pan?
Reply
Lily
Hi Paula, does the roaster pan have the same temperature range as an oven? I haven't used an oster elctric roaster pan, but I made it in my air fryer and it turned out great.
Reply
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