Delmonico Roast with Red Wine and Onion Glaze

Rivky Kleiman Recipe By
  • 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)



Red Wine and Onion Glaze

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  1. Preheat oven to 325°F (170°C).

  2. Combine the Delmonico rub ingredients in a small bowl. Wash and dry Delmonico roast and place in a 9x13 (23x33 cm) 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 to when your 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.


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

  2. Place 3 tablespoons oil, sliced red onions, salt, and pepper into a 4 quart saucepan. Sauté over medium heat for 15 minutes, until the onions begin to soften.

  3. Add 2 cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).

  4. Meanwhile, take a 2-quart pot and place honey, red wine vinegar, lemon juice, and zest inside. 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 2 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.

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