Standing Rib Roast with Caramelized Onions

Standing Rib Roast with Caramelized Onions

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.

  • 1 (9- to 10-pound) bone-in standing rib roast
  • 2 teaspoons coarse sea salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 4 large yellow or white onions, quartered
  • 1 tablespoon extra-virgin olive oil
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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 carbohydrate (1g dietary fiber, 2g sugar), 37g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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