Slow cooking at low temperature is key for a tender, moist and juicy roast.
Course Main Course
Prep Time 1hour
Cook Time 5hours
Total Time 6hours
6.5poundsbone-in ribeye roastthaw and bring to room temperature
salt and pepper
3tablespoonsolive oil or butter
Thaw frozen bone-in ribeye roast in fridge. Remove from refrigerator and let it come to room temperature for an hour.
Season generously all sides of ribeye roast with salt and pepper.
Pre-heat oven at 450 degrees F. Sear bone-in ribeye roast for 20 minutes to brown and caramelize the surrounding area for a flavorful juicy meat.
After 20 minutes, slow cook ribeye roast at 300 degrees F. Use a thermometer to check for doneness.
For rare bone-in ribeye roast, cook for 3 hours with internal temperature of 120 degrees F.
For medium to medium-well bone-in ribeye roast, cook for 4 hours. Internal temperature should reach between 135 - 145 degrees F.
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.
Remove from oven and let it rest for 10 minutes. Cover ribeye roast with heavy duty foil, if not covered.
This is ready to serve. If you prefer a crustier caramelize exterior place it on a cast iron or pan.
Heat 3 tablespoons olive oil or butter with 2 tablespoons of ribeye dripping over medium to high heat. Sear or brown for a minute or two to caramelize meat.
Serve with your favorite sauce and a side of veggies. Enjoy!
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.