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.
Delmonico Roast with Red Wine and Onion Glaze
Recipe By Rivky Kleiman
- Cooking and Prep: 3 h
- Serves: 10
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No Allergens
Ingredients (20)
Roast
Rub
Red Wine and Onion Glaze
Sommelier Suggests
Start Cooking
Roast
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Preheat oven to 325°F (170°C).
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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.
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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.)
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Remove meat from oven, cover with foil and allow to sit 15 minutes before slicing.
Glaze
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While your roast is cooking, prepare red wine and onion glaze.
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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.
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Add 2 cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).
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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.
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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.
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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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Delmonico Roast with Red Wine and Onion Glaze
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.Replies:
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. -
Delmonico Roast with Red Wine and Onion Glaze
Made in advance
Is this recipe just as good made fully (cooked) in advance then frozen and reheatedReplies:
Absolutely. -
Delmonico Roast with Red Wine and Onion Glaze
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.Replies:
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. -
Delmonico Roast with Red Wine and Onion Glaze
Advance prep
Can I make this in advance and the sauce too and then slice and pour sauce over it to warm up?Replies:
Totally.
Slices best when cold, by the way.
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-
Delmonico Roast with Red Wine and Onion Glaze
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.Replies:
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. -
Delmonico Roast with Red Wine and Onion Glaze
Made in advance
Is this recipe just as good made fully (cooked) in advance then frozen and reheatedReplies:
Absolutely. -
Delmonico Roast with Red Wine and Onion Glaze
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.Replies:
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.
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