Ingredients
2 teaspoons fennel seed, crushed2 teaspoons dried rosemary, crushed2 teaspoons each dried basil, marjoram, savory and thyme2 teaspoons rubbed sage1-1/2 teaspoons salt2 bone-in beef rib roasts (4 to 6 pounds each)2 medium onions, sliced6 fresh rosemary sprigsHORSERADISH SAUCE:1-1/2 cups sour cream1/4 cup prepared horseradish3 tablespoons lemon juice2 tablespoons minced chives
Preparation
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.
