How to Cook Semi Boneless Rib Eye Roasts

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

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.

Step 1

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.

Step 2

Combine Worcestershire sauce and hot mustard. Rub the mixture over the roast.

Step 3

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.

Step 4

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.

Step 5

Place the roast rib-side up on a baking dish. Deglaze the pan with red wine vinegar. Pour the glaze over the roast.

Step 6

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.