Roast Beef and Onions

Ingredients

• 4 small onions, quartered
• 1 tablespoon olive oil
• Kosher salt and pepper
• 1 4-pound boneless rib or rump roast

Preparation

1. Heat oven to 375° F. In a roasting pan, toss the onions, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Push the onions to the edges of the pan. Season the beef with 1 teaspoon each salt and pepper and place in the center of the pan.
   
   Roast the beef to the desired doneness, 65 to 80 minutes for medium-rare (remove from oven when the internal temperature registers 125° F).
   
   Transfer the beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes. Slice and serve with the onions.