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Jeff SIt has been my experience that Bone-In steaks, specifically Ribeyes are infinitely more flavorful than boneless ones. Also, some of the tastiest, most tender meat you get when cooking a ribeye comes from right off the bone, and if you ask the butcher to remove those bones, you will be losing that meat.
Being that 3 of the 4 faces of the ribeye (top, left, and right) will still be exposed to the air, and my refrigerator has excellent circulation, I don’t think the effect on the drying process will be all that noticeable… I still think I will have more than enough moisture loss / concentration of flavor.
Have you actually tried a bone-in to see what the difference would be? Or are you just postulating?