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, qb
- 1 teaspoon dried thyme
- 4 large yellow or white onions, dimezzato
- 1 cucchiaio di olio extra vergine di oliva
- 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, per 30 minuti, then reduce heat to 375°F. Continue to roast for 12 a 15 minuti per libbra (or until internal temperature reaches 145°F), circa 2 1/2 ore.
Circa 30 minutes before the roast is done, brush onions all over with oil and sprinkle with sage, sale e pepe; arrange on a baking sheet. Place in the oven with the roast. When roast is finished, remove and let stand for at least 20 minuti prima di carving. Nel frattempo, 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.
Per porzione: 340 calorie (230 dal grasso), 25g di grassi totali, 10g di grassi saturi, 70mg di colesterolo, 350mg di sodio, 8g di carboidrati (2g fibre alimentari, 3g di zucchero), 19proteine g