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

Herbed Roast Beef

Herbed Roast Beef
Prep Time
10 min
Cook Time
2 hours 30 min
Yield
12 servings
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
- 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 135°; medium, 140°; medium-well, 145°).
- 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.
Loading Popular in the Community
Loading Reviews