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Herbed Roast Beef

Herbed Roast Beef
This is a great recipe to serve guests, and it can be easily doubled for a larger group.
8 ServingsPrep: 10 min. Bake: 2-1/2 hours + standing

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.
© Taste of Home 2013

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Herbed Roast Beef (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013