Saratoga Rib Roast with Caramelized Onion Pan Sauce

Saratoga Rib Roast with Caramelized Onion Pan Sauce


1 Saratoga rib roast (about 3 pounds)
2 cups thinly sliced sweet onion (Maui, Vidalia, red)
3 large cloves garlic, minced
112 teaspoons dried thyme (divided)
1 teaspoon California-style garlic powder
1 teaspoon coarse salt
1 teaspoon cracked pepper medley
2 tablespoons Dierbergs olive oil (divided)
12 cup dry white wine
1 can (14.5 ounces) beef broth
2 tablespoons cornstarch
Fresh thyme sprigs (optional)


Place roast in shallow roasting pan; place sliced onion around roast. In small bowl, combine garlic, 1 teaspoon of the thyme, garlic powder, salt, and pepper medley; stir in 1 tablespoon of the olive oil to make paste. Spread paste over surface of roast. Drizzle remaining 1 tablespoon olive oil and sprinkle remaining 12 teaspoon thyme over onion.

Roast in 375˚F. oven for 1 hour. Remove onion from pan; set onion aside. Roast meat until internal temperature is 145˚F. for medium, about an additional 20 to 25 minutes. Place meat on cutting board. Cover and let stand 10 to 15 minutes before slicing.

Meanwhile, skim fat from pan drippings. Place pan with drippings over medium heat. Add wine; stir to scrape browned bits from bottom of pan. In 2-cup glass measure, whisk cornstarch into broth. Slowly whisk into pan drippings; cook whisking constantly until slightly thickened. Season to taste with additional salt and thyme. Arrange beef and caramelized onions on platter. If desired, garnish with fresh thyme and serve with Sauce.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 202
Cholesterol: 53 mg
Fat: 12 g
Sodium: 355 mg
Carbohydrates: 3 g
Protein: 18 g
Fiber: <1 g