Roast Beef with Roasted Onions Recipe

From Dorothy McNett's Recipe Book.

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Roast Beef with Roasted Onions

From Dorothy McNett's recipes at

1 standing rib roast about 4 pounds, or 2-3 pound cross rib roast
salt and freshly ground black pepper
slivers of fresh garlic
1/2-1 teaspoon Santa Fe Seasoning
1/4 cup beef broth, or red wine or water
2-4 onions (sweeter varieties, if available)

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 oven 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 wine 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)

To roast the onions, cut off the top and bottom of the onion slightly, and peel off most of the peelings. Place the onions in a clay baker or other casserole and sprinkle with a dash of olive oil and coarse sea salt. Bake with the roast, for about 40-50 minutes.

Recipe created 1995-06-13.

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