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Roast Beef with Onions
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 standing rib roast, at least 4 pounds, or 2-3 pound cross rib roast
Preheat oven to 450-500 degrees. Place the meat, fat side up, in a shallow open pan and allow it to come to room temperature. Insert the slivers of garlic into the meat, pushing them as deeply into the meat as possible. Lightly sprinkle with salt and pepper, spiced seasonings or herbs (Or hold the salt till it is done.) Reduce to 325 degrees and roast for approximately 20 minutes per pound, or until a meat thermometer inserted toward the end of the estimated cooking time registers 130 degrees for rare, 140 degrees for medium, and 160 for well done. Remove from the pan and let the roast sit on a carving board. In meantime, baste off and discard most of the fat in the roasting pan and place the roasting pan over a burner. Add the broth or water and stir to deglaze the pan, adding the salt to taste. Cook for about 2 minutes to reduce it to a nice consistency and spoon the sauce over the slices of beef and the roasted onions. (slice or quarter or serve whole if they were small ones)
Recipe created 1995-06-13.