Coriander and Black Pepper-Crusted Rib Roast with Roasted Onions

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 1 tablespoon dijon mustard 
• 1 teaspoon rosemary dried
• 6  garlic cloves sliced
• 1 teaspoon garlic powder 
• 1 tablespoon ground coriander 
• 1 tablespoon honey 
• 0.5 cup less-sodium beef broth 
• 5 pound rib-eye roast trimmed
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 6 cups rio sweet thinly sliced ( 5 large)

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 45
2. Sprinkle roast with salt.
3. Combine mustard and honey in a small bowl; rub over roast to coat.
4. Combine coriander, pepper, and garlic powder in a small bowl.
5. Sprinkle evenly over roast.
6. Place roast in a roasting pan coated with cooking spray.
7. Bake at 450 for 20 minutes. Reduce oven temperature to 300 (do not remove roast from oven), and bake for 1 hour and 30 minutes or until a thermometer inserted into center of roast registers 13
8. Remove from oven, and tent loosely with foil.
9. Let stand at least 15 minutes before thinly slicing.
10. While roast bakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
11. Add onion, rosemary, sugar, and garlic; cook 20 minutes or until onions are golden brown, stirring occasionally. Stir in broth, scraping pan to loosen browned bits.
12. Add onion mixture to roasting pan for last 15 minutes of baking time.
13. Garnish with parsley, sage, rosemary, pears, and orange wedges, if desired.