Standing Rib Roast with Onion Relish

• 7 -8 lbs standing rib roast
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 5 teaspoons oregano
• 1 12 teaspoons cracked black pepper
• 1 teaspoon salt
• 2 tablespoons butter
• 1 12 cups diced yellow onions
• 1 12 cups diced red onions
• 34 cup minced shallot
• 13 cup orange juice
• 2 tablespoons packed light brown sugar
• 1 tablespoon sherry wine
• 1 teaspoon grated orange zest
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary

1. Preheat oven to 425 degrees F.
2. Put roast in roasting pan with the fat side up.
3. Mix the olive oil and garlic and rub over roast.
4. Sprinkle evenly with oregano, pepper and salt.
5. Put roast in the oven and reduce the temperature to 350 degrees F.
6. For medium rare, cook 2 hours 15 minutes.
7. Baste roast during the last hour of cooking.
8. Remove from oven and let stand for 15 minutes.
9. Onion Relish: Melt the butter in a pot, add the onions and shallots.
10. Cook until golden and tender, 15-18 minutes.
11. Stire in juice, sherry, brown sugar and zest.
12. Simmer about 10 minutes until mixture thickens.
13. Remove from heat and stir in rosemary.
14. Serve alongside roast.

roast, olive oil, garlic, oregano, cracked black pepper, salt, butter, yellow onions, red onions, shallot, orange juice, brown sugar, sherry wine, orange zest, fresh rosemary

Taken from www.food.com/recipe/standing-rib-roast-with-onion-relish-34904 (may not work)