Tuscan Roast Beef with Baby Onions

(Rosbif con Cipolline)

Roasting the baby onions alongside the beef picks up the flavors from the pan juices. You can also add a few baby potatoes to roast with the meat, if desired. Barb L.

Serves: 6-8


1 boneless rib roast (about 5 ½ pounds)

1-2 garlic cloves, peeled and cut into about 20 thin slivers that are about the size and shape of a slivered almond

2 teaspoons Flying Olive Garlic, Thyme, Rosemary Extra Virgin Olive Oil, or a Combination

1 ½ tsp sea salt

½ tsp freshly ground black pepper

1 Tbsp plus 1 tsp finely chopped fresh rosemary

1 Tbsp plus 1 tsp finely chopped fresh thyme

2 pounds small white pearl or baby onions, unpeeled, or 1 bag frozen baby onions

2 pounds baby potatoes, if desired

½ cup dry white wine

Chopped parsley (Italian) to garnish, if desired


A few hours or the night before roasting the beef, trim the top layer of fat if it is more than 1/4” thick. Using the tip of a small, sharp knife, pierce the beef about 20 times and insert a garlic sliver into each piercing. Rub the beef with a thin layer of Flying Olive EVOO. Season all over with a mixture of the salt and pepper. Combine 1 Tbsp each of the rosemary and thyme and rub on the top and bottom exterior of the beef, but not on the cut sides. Tie the roast lengthwise and crosswise with kitchen twine. Place on a plate and cover loosely with plastic wrap. Refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator and let stand at room temperature for 1 hour before roasting.

If you are using frozen baby onions, skip to the asterisk. For fresh onions follow these instructions: While the roast is standing, prepare the onions: Bring a large saucepan of water to a boil over high heat. Add the onions and boil until the skins loosen, about 1 minute. Drain, rinse under cold water, and drain again . Using a small, sharp knife, cut off the top and bottom of each onion, and peel the onions. Pierce an “X” in the top and bottom of each onion. (This will help keep them from splitting when cooked).

*Scrub the baby potatoes, if you are using, and set aside.Parboil them for 5-10 minutes depending on the size of the potatoes. Pierce one to check. They should give a little.

Position a rack in the center of the oven and preheat it to 350 degrees F.

Place the beef, fat side up, in a roasting pan. Roast for 1½ hours. Transfer the roast to a plate or platter and pour off all but 1 Tbsp of the fat in the pan. Add the onions and potatoes and roll them in the pan to coat with the fat and pan juices. Move the onions and potatoes to the sides of the pan and return the beef to the middle of the pan. Place the pan back in the oven and continue roasting until an instant-read thermometer inserted in the center of the beef reads 125 degrees F for medium rare, about 30 minutes. Place the roast on a large platter and let stand for 10-15 minutes, covered loosely with aluminum foil. If the onions and potatoes are still firm, increase the oven temperature to 400 degrees F and continue roasting, stirring occasionally, until tender, 5-15 minutes, depending on their size. Transfer the onions and potatoes to a bowl or bowls. Cover with aluminum foil to keep them warm.

Pour off and discard the fat in the pan, leaving any browned bits on the bottom of the pan. Place the pan over high heat on the stove top. Add the wine and bring to a boil, stirring up the browned bits in the pan with a wooden spoon. Remove the pan from the stove, carefully—it’s hot!

Remove the twine from the roast and carve it. Add the glazed onions to the platter, drizzle with the pan sauce, and serve. Garnish with a little parsley, if desired.

Inspired by a recipe in the beautiful cookbook by Gabriele Corcos and Debi Mazar, Super Tuscan: Heritage Recipes and Simple Pleasures from our Kitchen to your Table. Touchstone, New York, 2017.

Submitted by Barb L.