Apricot Orange Holiday Rib Roast Recipe with Baked Pears

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Beef rib roasts make a great centerpiece for your Christmas dinner.  With the added fruits and onion, this Christmas meat makes everyone's mouth water in anticipation.


  • 1 (6 lb.) beef rib roast
  • 1 Tbsp. anise seed, crushed
  • 3 garlic cloves, minced
  • 3 Tbsp. olive oil
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 C dried apricots
  • 12 red boiling onions, halved
  • 1/3 C orange juice
  • 3 fresh pears, wedged


Set the oven temperature to 325 degrees and allow the oven to heat up. Trim all the fat from the rib roast and discard. Place the anise seed and garlic in a mixing bowl. Pour in the oil and the mustard. Sprinkle in the salt and pepper and whisk together to combine well. Remove 3 Tbsp. of the oil mixture and place in a separate bowl for later use. Place the roast on a rack in a shallow baking pan. Brush the roast completely with the remaining. Place the roast in the oven and bake for 1 1/2 hours.

Place the dried apricots and the onions into a mixing bowl. Pour in the orange juice and the reserved oil. Toss to coat the fruit and onions well. Roll out a piece of aluminum foil that is large enough to hold the fruit mixture. Fold the foil over the mixture, being sure to leave room for steam. Place the foil wrap in the oven next to the roast for 30 minutes.

Place the pears in a oven-proof bowl or pan. Place them in the oven with the meat and fruit mixture for 30 minutes. Transfer the roast to a serving platter and garnish the platter with the pears. Add the apricots and onions to the platter. Cover and allow standing for 15 minutes before serving.  Serving Size:  12.

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