How to Slow Cook a Ribeye Roast in the Oven – Today’s Delight

Bone in ribeye roast slow cooker recipe

Thanksgiving is just around the corner and the ribeye roast is perfect for serving for the holidays. Slow cooking at low temperature is key to a tender, moist and juicy roast


I’ll show you how to slowly cook a ribeye roast in the oven that everyone will love.

One thing to keep in mind, oven temperature varies, so you may need to adjust the cooking time accordingly. A simple seasoning of salt and pepper would be ideal if served with sauce.

Cooking at low temperature will produce a succulent roast that cooks evenly. I prefer my roast well done and slow cooking at low temperature does the trick. There is no rose in my flesh. The only warning, it takes longer to cook.

Press for time, cook to higher temperature in less time. For a medium quick roast, check out my recipe and pictures of Lemon-Pepper Rosemary Ribeye Roast. The flesh in the center is pink with a crispy top. I do not suggest using this method for roasting done well if you like it tender, moist and juicy.

While cooking your ribeye, feel free to grill vegetables at the same time. If the temperature is high, cover the vegetables with aluminum foil, 2 minutes before taking them out of the oven, remove the aluminum foil and brown for 1 to 2 minutes. Get this out of the way and relax.

This is also the time to prepare the sauce for your ribeye roast. Elevate it with creamy BĂ©arnaise sauce, mushroom sauce or whatever sauce you prefer. Prepare the sauce half an hour before the roast is ready to serve.

How to Slowly Cook

a T-bone Roast in the Oven

I – Prepare the ribeye roast


Bring it to room temperature


  • I just got it from the store, let it sit on your counter for an hour before cooking
  • .

  • If frozen, thaw in the refrigerator. This ribeye roast weighs 6.50 pounds and I had it in the fridge for 2 days. Before cooking, I left it at room temperature for at least an hour.

For a juicy, evenly cooked roast, let the meat reach room temperature before cooking


b. Season generously with salt and pepper.

  • The seasoned roast when scorched is tasty with a crispy exterior.

II – Slow cooking Roasting ribeye in the oven


Place the roast in a roasting pan. I used a ribeye standing with bone, without needing to be on a shelf.

b. Preheat oven to 450 degrees F. Place the bare ribeye roast on the lowest rack and seal for 20 minutes. Browning will keep it juicy. Tip: Place a baking sheet on the top rack to slowly cook the outside, if desired.

c. After 20 minutes, set the temperature to 300 degrees F. Use a thermometer and cook the meat -5 to -7 degrees before it reaches the desired cooking. Remove from oven. It will continue to cook when you rest the roast ribeye.


  • a rare ribeye roast, cook for 3 hours with an internal temperature of 120 degrees F
  • .

  • For medium to medium well ribeye roast, cook for 4 hours. The internal temperature should reach between 135 and 145 degrees F.
  • For a well-made ribeye roast, after 4 hours cover it with sturdy aluminum foil. Continue baking for another 1 1/2 to 2 hours, depending on how well done you like it. The internal temperature should reach 160 degrees F.
  • Note: The oven temperature varies, so adjust the cooking time accordingly.

d. Remove from the oven, if the roasted ribeye is uncovered, cover and let stand for 10 minutes to rest. The roast will continue to cook.

This is ready to serve, but if you like a tasty and crunchy exterior, brown and caramelize the meat. Follow step 3.

III – Brown or Sealing in cast iron or pan – (Optional)


Heat the cast iron over medium to high heat, add some dripping oil and olive oil or butter


b. This is going to be a quick process. Seal each side for a minute or two. Leave it longer for a crunchier exterior.

Or would you rather try –

Premium grilled rib roast Marinated grilled rib roast is todayslow roast first roast rib with

aromatic herbs and spices

<img src="" alt="Roast ribs standing on the rack."

/> Culinary specialist with more than 10 years of experience in the restaurant industry.

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