A beef roast with the bone-in takes about 22 minutes per pound to cook. Semi-boned rib-eye roasts require the same time, because the duration is necessary to cook the meat to the bone for a safe consumption temperature. This makes cooking the meat to a steady temperature throughout the roast impossible if done in an oven -- roasts are impractical to cook otherwise, unless placed on a rotisserie, when the same cooking consistency would emerge throughout the roast. Therefore, the area without the bone will be more thoroughly cooked than the area with the bone.
Things You'll Need
- 2 tbsp. dried rosemary
- 2 tbsp. dried oregano
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. pepper
- 1.5 tbsp. olive oil
- 2 tbsp Worcestershire sauce
- 3 tbsp. hot mustard
Combine the rosemary, oregano, garlic, salt, pepper and oil in a bowl. Add just enough oil, so that a wet rub forms that will stick to the meat.
Combine Worcestershire sauce and hot mustard. Rub the mixture over the roast.
Put the roast in a sealable container and then into the refrigerator overnight for a minimum of 5 hours. Preheat the oven to 375 degrees Fahrenheit.
Remove the meat from the fridge and rub on the oil and herb mixture. Heat some oil in a pan on high. Place the roast into the pan and sear each side to lock-in the flavor.
Place the roast rib-side up on a baking dish. Deglaze the pan with red wine vinegar. Pour the glaze over the roast.
Place the roast in the oven for approximately 1.75 hours, or until the internal temperature reaches at least 145 degrees Fahrenheit for medium rare. Measure the temperature near a bone.