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Herbed Roast Beef Recipe

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Herbed Roast Beef Recipe

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

Yield: 8 Servings

10 150 160

Ingredients

1 bone-in beef rib roast (4 to 6 pounds)
1 teaspoon fennel seed, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon each dried basil, marjoram, savory and thyme
1 teaspoon rubbed sage
1 medium onion, sliced
3 fresh rosemary sprigs
HORSERADISH SAUCE:
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon minced chives
4-1/2 teaspoons lemon juice

Directions

Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roast. Place fat side up in a roasting pan. Top with onion and rosemary sprigs.
Bake, uncovered, at 350° for 2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 8 servings.

Originally published as Herbed Roast Beef in The Taste of Home Cookbook , p82

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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