Slow cooking at low temperature is key for a tender, moist and juicy roast.
For well-done bone-in ribeye roast, after 4 hours cover the ribeye roast with a heavy duty foil. Continue baking for another 1 ½ to 2 hours, depending on how well-done you like it and internal temperature should reach 160 degrees F.
As an experiment, I placed a baking sheet at the top rack above the ribeye roast to slow down cooking of top of roast. This is optional.