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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a great recipe to serve guests, and it can be easily doubled for a larger group. 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:
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 meat 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.
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