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Herbed Roast Beef
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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 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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |