This recipe is truly outstanding! I had guests over the first time I tried it and they told me that the aroma alone was worth coming for. (And I thought people came for the company!) Try timing this recipe according to when the meal is scheduled to be served. It is best to start about 4 hours before you are ready to serve.
- ½ cup flour -
- 3 Tbsp chicken soup mix (choose a brand that doesn’t contain MSG) -
- 1 Tbsp garlic powder -
- 2 Tbsp dry mustard powder -
- 1 tsp salt -
- 2 tsp freshly ground black pepper -
- Standing rib roast (any size) -
- 2 Tbsp extra-virgin olive oil -
- 10 onions, sliced -
- 6 cloves garlic, peeled -
- ¾ cup red wine -
1. Preheat oven to 350°F.
2. Combine all ingredients for the rub in a bowl and mix well. Smear meat all over with the rub, making sure to cover it completely.
3. Pour olive oil into the bottom of a large Dutch oven and add sliced onions and garlic. Pour red wine over them.
4. Place seasoned roast, bone-side up, on top of the onions.
5. Place in the oven uncovered for about 2 to 2½ hours, depending on how big the roast is (2 to 3 bones should take about 2 hours).
6. Cover the pot once the roast is done and turn off the oven. Let the roast sit for about half hour before serving. If you want to use your oven for other things, wrap the pot in a large towel to insulate it and keep warm on your countertop.
7. When ready to serve, remove bone(s) and cut slices across the grain. Serve with the onion gravy.