- 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
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.
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