Pepper-Crusted Roast Beef

• 2-3 lbs. boneless beef rib roast, well trimmed
• 3 Tbsp. cracked peppercorns
• 1/4 cup minced garlic
• 1/4 cup worchestershire sauce
• 2 red onions
• 1 Tbsp. brown sugar
• 1 Tbsp. vegetable oil
• 2 Tbsp. balsamic vinegar

Preheat oven to 350. Rub roast with garlic and coat the fat side of the roast with peppercorns. Splash on worchestershire sauce. Roast the beef (fat side up) until internal temp reaches 145 (for medium done). Slice onions vertically, cook slowly in oil until soft. Add brown sugar and vinegar, cook until dark brown. Serve over beef slices.

Serves 8.

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