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Standing Rib Roast with Caramelized OnionsSee all 
Serves 12 Sweet roasted onions are a perfect sidekick for this rich holiday roast, which makes an impressive centerpiece for your table. Serve a robust red wine alongside. Ingredients: 1 (9- to 10-pound) bone-in standing rib roast 2 teaspoons coarse sea salt 1 tablespoon finely chopped fresh rosemary 4 large yellow or white onions, quartered 1 tablespoon extra-virgin olive oil 2 teaspoons ground black pepper Method: Let roast stand at room temperature for 1 hour. Meanwhile, preheat the oven to 450°F. Place roast, rib side down, on a rack set in a roasting pan and rub all over with salt, pepper and rosemary. Roast for 30 minutes, then lower oven temperature to 375°F. Continue to roast until an instant-read thermometer inserted into the thickest part of roast, without touching bone, reads 125°F for medium-rare, about 1 1/2 hours more. Let rest for 30 minutes before slicing. About 30 minutes before roast is done, brush onions all over with oil and arrange on a large rimmed baking sheet. Place in the oven with roast. When roast is done, increase oven temperature to broil, move onions to a higher rack, and broil until tops are slightly charred and caramelized, about 5 minutes. Slice roast, arrange on a platter with onions and serve. Nutritional Info: Per Serving: 640 calories (440 from fat), 49g total fat, 19g saturated fat, 135mg cholesterol, 410mg sodium, 5g carbohydrates, (1 g dietary fiber, 2g sugar), 37g protein.
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WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.