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Cook1 hr 50 mins
Coriander lends subtle but exotic flavor to this year-round favorite. The longer the meat rests, the more juice it will retain. I found this recipe in Cooking Light Magazine, December 2005 and we made this for a Thank You Dinner for a group of 6 - lovely.
- 5 lbs beef rib eye roast, trimmed
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon ground coriander
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 teaspoon garlic powder
- cooking spray
- 6 cups thinly sliced vidalia onions (about 5 large)
- 1 teaspoon rosemary
- 1 teaspoon sugar
- 6 garlic cloves, sliced
- 1⁄2 cup reduced-sodium beef broth
- parsley sprig, garnish (optional)
- sage sprig, garnish (optional)
- rosemary sprig, garnish (optional)
- Preheat oven to 450°F.
- Sprinkle roast with salt.
- Combine mustard and honey in a small bowl; rub over roast to coat.
- Combine coriander, pepper and garlic powder in a small bowl.
- Sprinkle evenly over roast.
- Place roast in pan coated with cooking spray.
- Bake for 20 minutes; reduce oven temperature to 300F(do not remove roast from oven) and bake for 1 hour and 30 minutes or until thermometer inserted into center of roast registers 135 degrees.
- Remove from oven, and tent loosley with foil.
- Let stand at least 15 minutes before thinly slicing.
- 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 the last 15 minutes of baking time.
- Garnish with parsley, sage or rosemary, if desired.