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Bone-in ribeye roast recipe sliced medium-rare on a wooden board with roasted vegetables
Linda

Bone-In Ribeye Roast Recipe

This bone-in ribeye roast recipe gives you a juicy, tender roast with a rich crust, clear oven instructions, and a reliable cooking time chart. It includes exact pull temperatures, resting guidance, and step-by-step tips to help you cook a holiday-worthy roast with confidence.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 812
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 1 bone-in standing rib roast 4 to 6 pounds, about 3 to 4 bones
Seasoning
  • 2 tbsp kosher salt or 1 to 1.5 teaspoons per pound
  • 1 tbsp coarse black pepper freshly cracked
  • 5 cloves garlic minced or mashed into a paste
  • 2 tbsp olive oil or beef tallow to help the seasoning stick
  • 4 tbsp unsalted butter softened, optional
  • 2 sprigs fresh rosemary finely chopped, optional
  • 3 sprigs fresh thyme finely chopped, optional

Equipment

  • Heavy-duty roasting pan
  • Roasting rack
  • Leave-in probe thermometer
  • Carving knife
  • Butcher's twine
  • Aluminum foil

Method
 

  1. Remove the bone-in ribeye roast from the refrigerator 1 1/2 to 2 hours before cooking so it loses some of its chill. Pat it completely dry with paper towels.
  2. Preheat the oven to 450°F. Set a rack inside a heavy roasting pan.
  3. Mix the kosher salt, black pepper, garlic, olive oil or beef tallow, and softened butter if using. Rub the mixture all over the roast, including the sides and exposed bone ends. Add the chopped rosemary and thyme if using.
  4. Place the roast fat-side up on the rack or stand it rib-side down if the bones create a stable base. Insert a leave-in probe thermometer into the center of the eye muscle, making sure the tip does not touch bone.
  5. Roast uncovered at 450°F for 15 to 20 minutes to develop a deep brown crust.
  6. Reduce the oven temperature to 325°F and continue roasting until the thermometer reads 120 to 125°F for medium-rare, or 8 to 10 degrees below your desired final temperature.
  7. Transfer the roast to a cutting board and tent loosely with foil. Rest for 20 to 30 minutes so carryover cooking can finish the roast and the juices can redistribute.
  8. Cut away the bones if needed, then slice the roast against the grain into 1/2-inch to 3/4-inch slices. Serve immediately.

Notes

Cooking Time Chart: After the initial 15 to 20 minute sear at 450°F, continue roasting at 325°F. For medium-rare, plan on about 18 to 20 minutes per pound. Rare usually takes 13 to 15 minutes per pound, medium takes about 22 to 25 minutes per pound, and medium-well takes about 28 to 30 minutes per pound.
Pull Temperature Guide: Rare: pull at 110 to 115°F, final 120 to 125°F. Medium-rare: pull at 120 to 125°F, final 130 to 135°F. Medium: pull at 130 to 135°F, final 140 to 145°F. Medium-well: pull at 140 to 145°F, final 150 to 155°F.
Helpful Tips: For the best crust, dry brine the roast uncovered in the refrigerator for 24 to 48 hours. Always cook uncovered. Use a leave-in probe thermometer instead of relying on time alone. Resting is essential for a juicy roast.
Troubleshooting: If the outside overcooks, the roast likely stayed at high heat too long or went into the oven too cold. If the center is undercooked, return it to a 275°F oven in short intervals. If the crust is pale, the surface was too wet or the oven was not fully preheated.