Herbed Roast Beef
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
SERVINGS
|
10-12
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
150 min.
|
TOTAL
|
160 min.
|
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
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.