1. Refrigerate frozen bone-in ribeye roast to thaw. Remove the roast from the refrigerator and set aside for an hour to come to room temperature.
2. Season the ribeye roast on all sides with a generous sprinkling of salt and pepper.
3. Preheat the oven to 450 degrees Fahrenheit. For tasty, juicy meat, sear the bone-in ribeye roast for 20 minutes to brown the exterior and caramelize the surrounding area.
4. Slow cook the ribeye roast at 300 degrees F after 20 minutes of searing. Check for doneness with a thermometer.
5. Cook for 3 hours for a rare bone-in ribeye roast until it reaches an internal temperature of 120 degrees F.
6. Cook for 4 hours for a medium to medium-well bone-in rib eye roast. The temperature inside the meat should be within the range of 135 and 145 degrees Fahrenheit.
7. Cover the ribeye roast with heavy-duty foil after 4 hours for a well-done bone-in ribeye roast. Bake for another 1 1/2 to 2 hours, depending on how well done you prefer it, until the internal temperature reaches 160 degrees F.
8. Remove the roast from the oven and set it aside for 10 minutes to cool. If the ribeye roast isn’t covered, cover it with heavy-duty foil.
9. At this stage, the dish is ready to eat. but you may place it on a cast iron or pan if you want a crustier caramelized exterior.
10. Over medium to high heat, heat 3 tablespoons olive oil or butter with 2 tablespoons ribeye drippings. To caramelize beef, sear or brown it for a minute or two.
11. Serve with a side of vegetables and your favorite sauce. Enjoy!

This recipe yields extremely flavorful roast that you and your family are sure to salivate over. The entire cooking duration is 6 hours, including a prep time of 1 hour and a cook time of 5 hours. If you’re looking for more ways to cook a ribeye roast, then check out this video recipe.