Before cooking your bone-in ribeye roast, it’s important to bring it to room temperature by allowing it to sit out for about 30-60 minutes. This will help ensure even cooking. Preheat your oven to 450°F (232°C) and season your roast generously with salt, pepper, and any other desired herbs or spices.
For a bone-in ribeye roast, the general rule of thumb for cooking time is about 20 minutes per pound at 450°F (232°C) for medium-rare doneness. Use the following cooking time chart as a reference:
- 3-4 lbs: 60-80 minutes
- 5-6 lbs: 100-120 minutes
- 7-8 lbs: 140-160 minutes
3. Resting and Carving
Once your bone-in ribeye roast reaches the desired internal temperature (135°F or 57°C for medium-rare), remove it from the oven and let it rest for about 20-30 minutes before carving. This allows the juices to redistribute and results in a more flavorful and tender roast. When carving, slice against the grain for the most tender cuts.