Coriander And Black Pepper-Crusted Rib Roast With R

Name: Coriander And Black Pepper-Crusted Rib Roast With Roasted Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-pound) rib-eye roast, trimmed; 1 teaspoon salt; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon ground coriander; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon garlic powder; Cooking spray; 6 cups thinly sliced Rio or other sweet onion (about 5 large); 1 teaspoon dried rosemary; 1 teaspoon sugar; 6 garlic cloves, sliced; 1/2 cup less-sodium beef broth; Parsley sprigs (optional); Sage sprigs (optional); Rosemary sprigs (optional); Small pears (optional); Orange wedges (optional)

Servings: persons

1 (5-pound) rib-eye roast, trimmed
1 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon ground coriander
1 1/2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
Cooking spray
6 cups thinly sliced Rio or other sweet onion (about 5 large)
1 teaspoon dried rosemary
1 teaspoon sugar
6 garlic cloves, sliced
1/2 cup less-sodium beef broth
Parsley sprigs (optional)
Sage sprigs (optional)
Rosemary sprigs (optional)
Small pears (optional)
Orange wedges (optional)

1
Preheat oven to 450u00b0.
2
Sprinkle roast with salt. Combine mustard and honey in a small bowl; rub over roast to coat.
3
Combine coriander, pepper, and garlic powder in a small bowl. Sprinkle evenly over roast. Place roast in a roasting pan coated with cooking spray.
4
Bake at 450u00b0 for 20 minutes. Reduce oven temperature to 300u00b0 (do not remove roast from oven), and bake for 1 hour and 30 minutes or until a thermometer inserted into center of roast registers 135u00b0. Remove from oven, and tent loosely with foil. Let stand at least 15 minutes before thinly slicing.
5
While roast bakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, rosemary, sugar, and garlic; cook 20 minutes or until onions are golden brown, stirring occasionally. Stir in broth, scraping pan to loosen browned bits. Add onion mixture to roasting pan for last 15 minutes of baking time. Garnish with parsley, sage, rosemary, pears, and orange wedges, if desired.

392

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (5-pound) rib-eye roast, trimmed, 1 teaspoon salt, 1 tablespoon Dijon mustard, 1 tablespoon honey, and more.

Yes, Coriander And Black Pepper-Crusted Rib Roast With Roasted Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coriander And Black Pepper-Crusted Rib Roast With Roasted Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions