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Herbed Roast Beef Recipe

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A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida

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10-12 Servings
Prep: 10 min. Bake: 2-1/2 hours + standing

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 minced chives
3 tablespoons lemon juice

Directions

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 medium-rare, a meat thermometer should read 145°; 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.

Herbed Roast Beef published in Taste of Home December/January 2003, p35

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