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Roast Beef and Onions

Roast Beef and Onions

Real Simple DECEMBER 2008

  • Yield: Makes 8 servings


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


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.

Nutritional Information

Amount per serving
  • Calories: 404
  • Calories from fat: 49%
  • Protein: 45g
  • Carbohydrate: 4g
  • Sugars: 1g
  • Fiber: 1g
  • Fat: 22g
  • Saturated fat: 9g
  • Sodium: 511mg
  • Cholesterol: 134mg

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Roast Beef and Onions recipe