Herbed Roast Beef with Horseradish Sauce Recipe

Herbed Roast Beef with Horseradish Sauce Recipe
Herbed Roast Beef with Horseradish Sauce Recipe photo by Taste of Home
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Herbed Roast Beef with Horseradish Sauce Recipe

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This is a great recipe to serve guests, and it can be easily doubled for a larger group.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours + standing

Ingredients

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

Directions

Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roast. Place fat side up in a roasting pan. Top with onion and rosemary sprigs.
Bake, uncovered, at 350° for 2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 8 servings.
Originally published as Herbed Roast Beef in The Taste of Home Cookbook 2006, p82

  • 1 bone-in beef rib roast (4 to 6 pounds)
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon each dried basil, marjoram, savory and thyme
  • 1 teaspoon rubbed sage
  • 1 medium onion, sliced
  • 3 fresh rosemary sprigs
  • HORSERADISH SAUCE:
  • 3/4 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon minced chives
  • 4-1/2 teaspoons lemon juice
  1. Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roast. Place fat side up in a roasting pan. Top with onion and rosemary sprigs.
  2. Bake, uncovered, at 350° for 2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 8 servings.
Originally published as Herbed Roast Beef in The Taste of Home Cookbook 2006, p82

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