Food Recipes Roast Beef and Onions 3.7 (52) 3 Reviews Simple but substantial Sunday night family fare that's good enough for company. By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on September 3, 2022 Print Share Share Tweet Pin Email Photo: Con Poulos Hands On Time: 15 mins Roast Time: 1 hrs 5 mins Rest Time: 15 mins Total Time: 1 hrs 35 mins Yield: 8 serves Jump to Nutrition Facts Jump to recipe Whether it's dinner with the fam or a holiday extravaganza, a roast is always the star of the show. Here's a tip for guaranteeing yours rave reviews: The day before, season your roast and wrap it up tight, letting the salt work its magic overnight. The day of, leave it uncovered in the fridge for an hour or two to let the surface dry out. You'll end up with a beautifully browned crust that'll wow everyone at the table. Need a side that'll cook in the oven alongside this roast? Follow our instructions for butternut squash, beets, baked potato, mac and cheese, or Parker house rolls. And don't forget to use the roast drippings for gravy! While the roast is resting, try this: Pour off excess fat and then scrape the drippings into a sauce pot, add a cup of wine, simmer until the wine is nearly gone, and then add a little beef stock and reduce by half. 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, and then push the onions to the edges of the pan. Season the beef with 1 teaspoon each salt and pepper, and place it in the center of the pan. Roast the beef to the desired doneness, 65 to 80 minutes for medium-rare (or when internal temperature registers 125°F). Transfer beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes. Slice and serve with the onions. Print Nutrition Facts (per serving) 404 Calories 22g Fat 4g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 404 % Daily Value * Total Fat 22g 28% Cholesterol 134mg 45% Sodium 511mg 22% Total Carbohydrate 4g 1% Total Sugars 1g Protein 45g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.