Pop this impressive roast in the oven before company arrives and let it cook while you enjoy drinks and appetizers with your guests
2 red onions, peeled and wedged
6 cloves garlic, peeled and divided
3 Tbs. olive oil, divided
1 boneless beef rib roast (7 lbs.)
1 Tbs. Dijon mustard
1 Tbs. honey
1 Tbs. chopped rosemary
1 Tbs. chopped thyme
1 cup red wine, like Malbec
1 Tbs. balsamic vinegar
2. Roast 1 hr., 30 min. or until thermometer reads 145°F, adding onions and garlic after 45 min. Transfer to platter. Let sit 15 min. before slicing.
3. Remove rack from pan. Place pan on 2 burners over medium-high heat. Add wine and vinegar, stirring to scrape up bits. Cook 5 min. or until reduced to 3⁄4 cup; serve with beef.
*Active time: *15 min.
Total time: 1 hr., 50 min., plus sitting time
Per serving: Cal. 476 Pro. 30g Carb. 3g Fiber 0g Sug. 3g
Chol. 117mg Sod. 539mg Total fat: 35g Sat. 17g Trans. 0g
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