Dijon-Rosemary Glazed Roast Beef

ACTIVE TIME: 20 min. TOTAL TIME: 21⁄2 hrs. SERVES: 12

Infused with Dijon mustard, zesty orange and fresh rosemary, our meltingly tender holiday-special roast is oven-ready in just 20 minutes

1 orange

1⁄4 cup orange marmalade

1⁄4 cup Dijon mustard

2 Tbs. olive oil

1 tsp. chopped fresh rosemary

1⁄4 tsp. cracked pepper

1 (14.4 oz.) pkg. frozen pearl onions, thawed

4 lb. boneless beef rib roast, tied

1 Heat oven to 400°F. Coat roasting pan with cooking spray. Grate 1⁄2 tsp. zest from orange; reserve orange. In small bowl, combine zest with marmalade, mustard, 1 Tbs. oil, rosemary, pepper and 1⁄4 tsp. salt. Reserve.

2 Cut reserved orange into 6 wedges. In separate bowl, combine orange wedges, pearl onions and remaining

1 Tbs. oil. Arrange onion mixture in center of roasting pan in shape to match bottom of beef.

3 Place beef on top of onion mixture. Roast 15 min. Reduce oven temp. to 350°F. Roast 1 hr. Brush beef with reserved marmalade mixture. Roast until meat thermometer inserted into center of beef registers 130°F–135°F for medium-rare or until desired doneness, 20–30 min. Transfer beef to board or platter. Let stand, lightly tented with large piece of foil, 15 min. before slicing. Remove and discard cooked orange wedges from onion mixture in pan. Serve beef with onions and pan juices.

Per serving: Cal. 488 Pro. 27g Carb. 9g Fiber 1g Sug. 7g Chol. 100mg Sod. 252mg Total fat: 37g Sat. 0g Trans. 0g