Coriander, Black Pepper-Crusted Rib Roast W/ Roasted Onion |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Coriander lends subtle but exotic flavor to this year-round favorite. The longer the meat rests, the more juice it will retain. I found this recipe in Cooking Light Magazine, December 2005 and we made this for a Thank You Dinner for a group of 6 - lovely. Ingredients:
5 lbs beef rib eye roast, trimmed |
1 teaspoon salt |
1 tablespoon dijon mustard |
1 tablespoon honey |
1 tablespoon ground coriander |
1 1/2 teaspoons fresh ground black pepper |
1 teaspoon garlic powder |
cooking spray |
6 cups thinly sliced vidalia onions (about 5 large) |
1 teaspoon rosemary |
1 teaspoon sugar |
6 garlic cloves, sliced |
1/2 cup reduced-sodium beef broth |
parsley sprig, garnish (optional) |
sage sprig, garnish (optional) |
rosemary sprig, garnish (optional) |
Directions:
1. Preheat oven to 450°F.
2. Sprinkle roast with salt.
3. Combine mustard and honey in a small bowl; rub over roast to coat.
4. Combine coriander, pepper and garlic powder in a small bowl.
5. Sprinkle evenly over roast.
6. Place roast in pan coated with cooking spray.
7. Bake for 20 minutes; reduce oven temperature to 300F(do not remove roast from oven) and bake for 1 hour and 30 minutes or until thermometer inserted into center of roast registers 135 degrees.
8. Remove from oven, and tent loosley with foil.
9. Let stand at least 15 minutes before thinly slicing.
10. While roast bakes, heat a large nonstick skillet over medium-high heat.
11. Coat pan with cooking spray.
12. Add onion, rosemary, sugar and garlic cook 20 minutes or until onions are golden brown, stirring occasionally.
13. Stir in broth, scraping pan to loosen browned bits.
14. Add onion mixture to roasting pan for the last 15 minutes of baking time.
15. Garnish with parsley, sage or rosemary, if desired.
16. Enjoy!
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