Coriander lends subtle but exotic flavor to this perennial favorite. Use a meat thermometer to ensure the roast is cooked to your liking, and remember its internal temperature will rise about another five to 10 degrees as it stands. The longer the meat rests, the more juice it will retain.
1 (5-pound) rib-eye roast, trimmed
1 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon ground coriander
1 1/2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
6 cups thinly sliced Rio or other sweet onion (about 5 large)
1 teaspoon dried rosemary
1 teaspoon sugar
6 garlic cloves, sliced
1/2 cup less-sodium beef broth
Parsley sprigs (optional)
Sage sprigs (optional)
Rosemary sprigs (optional)
Small pears (optional)
Orange wedges (optional)
How to Make It
Preheat oven to 450°.
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 a roasting pan coated with cooking spray.
Bake at 450° for 20 minutes. Reduce oven temperature to 300° (do not remove roast from oven), and bake for 1 hour and 30 minutes or until a thermometer inserted into center of roast registers 135°. Remove from oven, and tent loosely 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 last 15 minutes of baking time. Garnish with parsley, sage, rosemary, pears, and orange wedges, if desired.