Roast Beef and Onions
Serves 8|
Hands-On Time:
15m
|
Total Time:
1hr
30m
Ingredients
- 4 small onions, quartered
- 1 tablespoon olive oil
- kosher salt and black pepper
- 1 4-pound boneless rib or rump roast
Directions
- Heat oven to 375° F. In a roasting pan, toss the onions, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Push the onions to the edges of the pan. Season the beef with 1 teaspoon each salt and pepper and place in the center of the pan.
- Roast the beef to the desired doneness, 65 to 80 minutes for medium-rare (remove from oven when the internal temperature registers 125° F).
- Transfer the beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes. Slice and serve with the onions.
Nutritional Information
- Per Serving
- Calories 404Calories From Fat 49%
- Fat 22g
- Cholesterol 134mg
- Carbohydrate 4g
- Sodium 511mg
- Protein 45g
- Fiber 1g
- Sugar 1g
What does this mean? See Nutrition 101.
Quick Tip
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower
temperature.
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