Overhead shot of rib roast on cutting board

Standing Rib Roast With Caramelized Onions

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This rich holiday roast makes an impressive centerpiece for your table. A smaller rib roast could be substituted if serving fewer guests — start checking the roast at 1 hour and cook until a thermometer inserted in the thickest portion registers 125°F for medium rare. The sweet onions caramelize as they roast, making a perfect sidekick for the meat. Serve with a robust red wine.

Serves 12


  • 1 (9- to 10-pound) bone-in standing rib roast
  • 2 teaspoons coarse sea salt
  • 1 tablespoon finely chopped fresh rosemary
  • 4 large yellow or white onions, quartered
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground black pepper


Let roast stand at room temperature for 1 hour. Meanwhile, preheat the oven to 450°F.

Place roast, rib-side down, on a rack set in a roasting pan and rub all over with salt, pepper and rosemary.

Roast for 30 minutes, then lower oven temperature to 375°F.

Continue to roast until an instant-read thermometer inserted into the thickest part of roast, without touching bone, reads 125°F for medium-rare, about 1½ hours more. Let rest for 30 minutes before slicing.

About 30 minutes before roast is done, brush onions all over with oil and arrange on a large-rimmed baking sheet.

Place in the oven with roast. When roast is done, increase oven temperature to broil, move onions to a higher rack, and broil until tops are slightly charred and caramelized, about 5 minutes.

Slice roast, arrange on a platter with onions and serve.

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