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Roast Beef and Onions

Con Poulos
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

  1. 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.
  2. Roast the beef to the desired doneness, 65 to 80 minutes for medium-rare (remove from oven when the internal temperature registers 125° F).
  3. 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.
By Kate Merker,  December 2008
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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.

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.

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