Delmonico Roast with Red Wine and Onion Glaze

 
  • Cooking and Prep: 3 h
  • Serves: 10
  • No Allergens

The perfect dish to feed your family or wow your guests, this Delmonico Roast with Red Wine and Onion Glaze is both easy and so delicious.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients (20)

Roast

Rub

Red Wine and Onion Glaze

Sommelier Suggests

Start Cooking

Roast

  1. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).

  2. Combine the Roast ingredients in a small bowl. Wash and dry Delmonico roast and place in a nine x 13 (23x33 centimeter) pan. Lightly season the roast with onion powder, seasoned salt, garlic powder and paprika. Smear the entire roast, top and bottom with the rub.

  3. Place roast in oven and bake uncovered for approximately 1 hour and 20 minutes, or when meat thermometer reads 130 degrees for medium-rare doneness. (Bake additional time for medium-well done.)

  4. Remove meat from oven, cover with foil and allow to sit 15 minutes before slicing.

Glaze

  1. While your roast is cooking, prepare red wine and onion glaze.

  2. Place three tablespoons oil, sliced red onions, salt, and pepper into a four quart saucepan. Sauté over medium heat for 15 minutes, until the onions begin to soften.

  3. Add two cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).

  4. Meanwhile, place honey, red wine vinegar, and lemon juice and zest in two-quart pot. Turn on a medium-low flame, and stir constantly with a wooden spoon until your honey glaze begins to simmer.

  5. Once it simmers, stop stirring and allow the mixture to simmer an additional two minutes. Pour the honey glaze mixture into the onion mixture and then add the apricot jam. Raise the heat to a boil, then reduce to medium-low again. Allow mixture to cook about 30 minutes, until it thickens slightly. Turn off heat.

  6. Slice roast. Serve with onion glaze poured over slices, or serve the glaze in a bowl and each person can pour the glaze over the meat individually.



  • chanie paskes

    this recipe is for a 4 to 5 pound roast mine is close to 7 how much longer would you bake
    Posted by david |2021-09-12 14:56:05
    Replies:
    0
    0
  • beth stern

    What can i substitute for the beef broth powder?
    Posted by brs |2021-09-01 13:50:52
    Replies:
    0
    0
  • Z

    Advance, cont

    Would it be better to freeze cooked roast and glaze separately then put together when reheating ? or cook, put glaze on slices, then freezing.
    Posted by [email protected] |September 16, 2018
    Replies:
    Chaia Frishman
    I don't know if I would freeze the glaze. It shouldn't need it. I would do your first suggestion with the meat part.
    Posted by Chaiaadmin|September 18, 2018
    0
    1
  • Z

    Made in advance

    Is this recipe just as good made fully (cooked) in advance then frozen and reheated
    Posted by [email protected] |September 13, 2018
    Replies:
    Chaia Frishman
    Absolutely.
    Posted by Chaiaadmin|September 14, 2018
    0
    1
  • Taibe Juni

    A roast by any other name

    Are there other names for Delmonico roast? My butcher doesn't carry them and asked if I'm looking for a French roast.
    Posted by tjuni |September 12, 2017
    Replies:
    Chaia Frishman
    Delmonico has so many other names. It's a rolled roast. Like a flanken roast. Kinda fatty, fall apart type of meat. Ask your butcher for what cuts he thinks are closest.
    Posted by Chaiaadmin|September 13, 2017
    2
    1
  • Sara Hoffman

    Advance prep

    Can I make this in advance and the sauce too and then slice and pour sauce over it to warm up?
    Posted by Syhoff |May 28, 2017
    Replies:
    Chaia Frishman
    Totally.
    Posted by Chaiaadmin|May 28, 2017
    Chaia Frishman
    Slices best when cold, by the way.
    Posted by Chaiaadmin|May 28, 2017
    3
    2
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • chanie paskes

    this recipe is for a 4 to 5 pound roast mine is close to 7 how much longer would you bake
    Posted by david |2021-09-12 14:56:05
    Replies:
    0
    0
  • beth stern

    What can i substitute for the beef broth powder?
    Posted by brs |2021-09-01 13:50:52
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • Z

    Advance, cont

    Would it be better to freeze cooked roast and glaze separately then put together when reheating ? or cook, put glaze on slices, then freezing.
    Posted by [email protected] |September 16, 2018
    Replies:
    Chaia Frishman
    I don't know if I would freeze the glaze. It shouldn't need it. I would do your first suggestion with the meat part.
    Posted by Chaiaadmin|September 18, 2018
    0
    1
  • Z

    Made in advance

    Is this recipe just as good made fully (cooked) in advance then frozen and reheated
    Posted by [email protected] |September 13, 2018
    Replies:
    Chaia Frishman
    Absolutely.
    Posted by Chaiaadmin|September 14, 2018
    0
    1
  • Taibe Juni

    A roast by any other name

    Are there other names for Delmonico roast? My butcher doesn't carry them and asked if I'm looking for a French roast.
    Posted by tjuni |September 12, 2017
    Replies:
    Chaia Frishman
    Delmonico has so many other names. It's a rolled roast. Like a flanken roast. Kinda fatty, fall apart type of meat. Ask your butcher for what cuts he thinks are closest.
    Posted by Chaiaadmin|September 13, 2017
    2
    1
  • Sara Hoffman

    Advance prep

    Can I make this in advance and the sauce too and then slice and pour sauce over it to warm up?
    Posted by Syhoff |May 28, 2017
    Replies:
    Chaia Frishman
    Totally.
    Posted by Chaiaadmin|May 28, 2017
    Chaia Frishman
    Slices best when cold, by the way.
    Posted by Chaiaadmin|May 28, 2017
    3
    2

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