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Herbed Roast Beef

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

Trim and tie roasts if desired. In a small bowl, combine the fennel

Printed from tasteofhome.com Oct 11, 2008

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Herbed Roast Beef cont.

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.