It's not too early to start thinking about Christmas dinner...what's on your menu that day? Here's a recipe from our book, Christmas in the Country, that would be delicious on the big day or any day!
Linda Behling of Cecil, Pennsylvania, shared this recipe with us. She writes, "A caramelized brown-sugar sauce is spooned over tender slices of beef...delicious!" We couldn't agree more.
2 to 3 lbs. boneless beef rib roast
1/4 c. garlic, minced
3 T. peppercorns
1/4 c. Worcestershire sauce
2 red onions, thinly sliced
1 T. oil
1 T. brown sugar, packed
2 T. balsamic vinegar
Rub roast with garlic and coat fat side of roast with peppercorns. Drizzle with Worcestershire sauce. Place in a roaster pan; roast at 350 degrees for 40 minutes to one hour, or until meat thermometer reaches 150 degrees. Cook onions in oil in a small skillet over medium heat until soft. Add brown sugar and vinegar; cook until caramelized, about 8 to 10 minutes. Slice roast and serve onions over top. Serves 6 to 8.