Nothing to top your Rib Roast off better than some Caramelized Onions. Thanks to our friends at Whole Foods


  • 1 (9- to 10-pound) standing rib roast
  • Coarse salt and coarsely ground pepper, à déguster
  • 1 teaspoon dried thyme
  • 4 large yellow or white onions, diminué de moitié
  • 1 à soupe d'huile d'olive extra vierge
  • 1 tablespoon dried sage


Place roast on a rack in a roasting pan and rub all over with salt, pepper and thyme. Roast meat, rib side down, pour 30 minutes, then reduce heat to 375°F. Continue to roast for 12 à 15 minutes per pound (or until internal temperature reaches 145°F), sur 2 1/2 heures.

Sur 30 minutes before the roast is done, brush onions all over with oil and sprinkle with sage, sel et poivre; arrange on a baking sheet. Place in the oven with the roast. When roast is finished, remove and let stand for at least 20 minutes before carving. En attendant, increase oven temperature to broil, move onions to a higher rack, and broil until tops are slightly charred and caramelized. Arrange roast and onions on a platter and serve.

Information nutritionnelle

PAR PORTION: 340 calories (230 à partir de matières grasses), 25g lipides, 10g de graisses saturées, 70mg de cholestérol, 350mg de sodium, 8g de glucides (2g de fibres alimentaires, 3g de sucre), 19g de protéines