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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 (12 ounces) 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 meat 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.
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