Bone-In Standing Ribeye Roast Recipe

Change it up this holiday season with this perfectly cooked bone-in standing ribeye roast recipe that is served up with a tempting red wine pan sauce!

When the holiday season is in full effect, which means I’m dissing the turkey and saying yes to beef, just like in this Bone-In Standing Ribeye Roast Recipe  I say it in so many of my posts around this time of year, but I just can’t stand to eat another bite of turkey for the rest of the year following Thanksgiving.

It’s not that I don’t like turkey, because my brined smoked turkey recipe is amazing, it’s just that I ate it for Thanksgiving and Christmas for 25 years, so lately it’s been all about the bone-in standing ribeye roast recipe and I couldn’t be happier.

What to Know When Buying It

When selecting your bone-in roast, you should figure about 2 pounds per 1 bone.  While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef left per bone which should easily feed at least 2 people.

So, in the end, a 4-bone ribeye roast should feed about 8 people just so you can get your calculations correct in case you were thinking it’s a bone per person.

There are several different grades of meat as well, including prime, choice, grass-fed, you name it there’s a cow for it.

My personal thought is that these are expensive and you’re loading it up with herbs, garlic, salt and pepper, and slow cooking it, so no need to drop the bank on the most expensive cut of beef.

A prime grade will cost around $17 per pound.  You can absolutely purchase whatever cut of beef you’d like, but I just think for the normal everyday palette that it’s probably not worth it to go all-in on a Wagyu or Kobe prime rib roast.

Is It the Same Thing as a Prime Rib

Prime rib and a ribeye roast can be the same thing as long as the grading lines up.  The word “prime” is the legal grade which has been given by the USDA, so if your ribeye roast is of a prime grade, then you’ve got yourself a “prime rib roast.”

How to Prepare It

I always promote trussing any protein before roasting it for long periods of time in the oven.  This holds the cut of meat together and keeps all the juices inside and intact until you slice it.  Learn how to truss in this video.

Add the thyme, rosemary, garlic, shallots, olive oil, salt, and pepper to a food processor and process on high speed until it comes together like a paste, think pesto or chimichurri.  It’s important to wash your herbs before prepping your ribeye roast recipe.

The next thing is, of course, is completely rubbing the ribeye down on all sides, especially the top fat cap with the herb and garlic mixture and then its time to cook.  Reserve about ½ cup of the mixture to the side for the potatoes.

How to Cook a Ribeye Roast

1. After your ribeye is trussed and rubbed down, add it to a large roasting pan fat cap side up.

2. Hit it in the oven and cook in at 475° for 25 minutes. Then turn the heat down to 325° and cook for 60 minutes.  When cooking this ribeye roast recipe in the oven you want to first get a nice brown on the outside by cooking it at high temps before turning the heat down and letting it slow cook.

3. With about 25 minutes or so before the ribeye is done cooking, add potatoes around in some of the leftover herbs and garlic mixture and put them right in the pan with the rib roast and once the potatoes are done, so is the bone-in roast.

4. You want to remove the ribeye from the pan along with the potatoes, set them aside to rest, and pop the pan onto the burner on medium-low heat and cook some shallots and garlic until browned, about 3 to 4 minutes.  Just a little note here but if there is some burnt on herbs in the pan, just simply discard them before cooking.

5. Deglaze the roast pan with wine, and feel free to take a little swig since cooking over the holiday can be stressful, and cook it until the wine is almost gone or “au sec.”

6. Add in some beef stock, season it up with salt and pepper, and pour a bit over the rib roast and you’ve got yourself one serious holiday feast!

What Temperature Should It Be Done At

Oven temperatures can vary when it comes to the cooking procedure of a ribeye.  I personally like to caramelize the outside crust at a high temperature and then turn it down and finish the rest of the way.

• 475° for 25 minutes and then 325° for 13 to 15 minutes per pound
• 450° for 30 minutes and then 325° for 13 to 15 minutes per pound

However, you can cook it at one temperature all the way through:

• 325° at 17 to 20 minutes per pound
• 350° at 15-17 minutes per pound
• 375° at 13-15 minutes per pound

The best option is to just cook it at your desired temperature until it reaches 125° right in the center (this will be medium-rare).  Pull it out, let it rest for 15-20 minutes, slice and serve.

Do You Cook It Covered or Uncovered

In my professional opinion, it should always be uncovered so that the outside of the roast can form a caramelized crust further enhancing the flavor.  With that being said, you can cover it with foil after you’ve done your initial 25 minutes roast at 475° uncovered.

Can You Cut Steaks From a Ribeye Roast

You can cut raw or cooked steaks from it.  If you slice it raw you will get a bone-in ribeye, and if you slice it after it’s cooked, you will get prime rib.

Recipe Chef Notes + Tips

How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all.  Slice the roast into desired portions and add it a large sauté or roasting pan or with about a 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes.  Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.

Storing and Freezing: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days.  It can also be frozen for up to 45 days covered in plastic.  See note above for reheating.

These times and temperatures will render a rare to medium-rare internal temperature. Yes, I know rare seems to scare people, but for me I love leftovers and if you go past rare then chances are when you reheat it, you’re going to be well done which is no good.

More Beef Recipes

• Beef Tenderloin Recipe 
• Steak Frites
• Beef Wellington
• Boeuf Bourguignon
• Filet Mignon Recipe

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