Herbed Roast Beef

Name: Herbed Roast Beef
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; 1-1/2 cups sour cream; 1/4 cup prepared horseradish; 3 tablespoons lemon juice; 2 tablespoons minced chives

12 ingredients

3 steps

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
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.