Herbed Roast Beef
Taste of Home
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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
TIME: Prep: 10 min. Bake: 2-1/2 hours + standing
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.