Herbed Roast Beef Recipe

5 3 4
Herbed Roast Beef Recipe
Herbed Roast Beef Recipe photo by Taste of Home
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Herbed Roast Beef Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 ingredients. Serve with beef. Yield: 10-12 servings.
Originally published as Herbed Roast Beef in Taste of Home December/January 2003, p35

  • 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
  1. 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.
  2. Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef. Yield: 10-12 servings.
Originally published as Herbed Roast Beef in Taste of Home December/January 2003, p35

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shandan23 User ID: 4872922 45427
Reviewed Feb. 15, 2010

"It was my first time ever making a roast, the one i made was closer to 7 pounds and i had 12 people over for dinner. Needless to say their were no left-overs. It was a big hit, amazing flavors, i would definately make this again!"

MY REVIEW
Gingerscottage User ID: 2994361 132706
Reviewed Jan. 2, 2010

"Wonderful flavor, couldn't have been easier. This was the first time I had ever made one and was a little aprehensive. But once again, I was not disappointed. Bought taste of Home cookbook for girls in my family and boy was I the hit at Christmas! whhooo hooo!"

MY REVIEW
texasfun User ID: 4546291 83230
Reviewed Oct. 30, 2009

"The rub gave the roast a very strong and savory flavor."

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