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Herbed Roast Beef




Source of Recipe


Taste of home


List of Ingredients




2 bone-in beef rib roasts (4 to 6 pounds each)
2 teaspoons fennel seed, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons each dried basil,marjoram, savory and thyme
2 teaspoons rubbed sage
2 medium onions, sliced
6 fresh rosemary sprigs

HORSERADISH SAUCE:
1-1/2 cups (12 ounces) sour cream
1/4 cup prepared horseradish
2 tablespoons snipped chives
3 tablespoons lemon juice



Recipe



Trim and tie roasts if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roasts. Place with fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs. Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°).

Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 10-12 servings.