December 10th, 2018
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.
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
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.
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.