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Herbed Roast Beef Exps19469 Hc2847498c02 07 1b Rms 4

Herbed Roast Beef

TOTAL TIME: Prep: 10 min. Bake: 2-1/2 hours + standing YIELD: 12 servings.
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

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 sour cream
  • 1/4 cup prepared horseradish
  • 3 tablespoons lemon juice
  • 2 tablespoons minced chives

Directions

  • 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 135°; medium, 140°; medium-well, 145°).
  • 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.

Nutrition Facts

5 ounces cooked beef with about 2 tablespoons sauce: 424 calories, 26g fat (11g saturated fat), 7mg cholesterol, 435mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 42g protein.

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