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Herbed Roast Beef

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

Ingredients

  • 2 teaspoons fennel seed, crushed
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons each dried basil, marjoram, savory and thyme
  • 2 teaspoons rubbed sage
  • 1-1/2 teaspoons salt
  • 2 bone-in beef rib roasts (4 to 6 pounds each)
  • 2 medium onions, sliced
  • 6 fresh rosemary sprigs
  • HORSERADISH SAUCE:
  • 1-1/2 cups (12 ounces) sour cream
  • 1/4 cup prepared horseradish
  • 3 tablespoons lemon juice
  • 2 tablespoons minced chives

Directions

  • In a small bowl, combine the fennel seed, rosemary, basil, marjoram,
  • savory, thyme, sage and salt; rub over roasts. Place roasts 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 sauce
© Taste of Home 2013

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Herbed Roast Beef (continued)

Directions (continued)

  • ingredients. Serve with beef. Yield: 10-12 servings.
Nutrition Facts: 5 ounces cooked beef with about 2 tablespoons sauce equals 430 calories, 25 g fat (11 g saturated fat), 20 mg cholesterol, 430 mg sodium, 5 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013