Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1 bone-in beef rib roast (4 to 6 pounds)
â€¢1 teaspoon fennel seed, crushed
â€¢1 teaspoon dried rosemary, crushed
â€¢1 teaspoon each dried basil, marjoram, savory and thyme
â€¢1 teaspoon rubbed sage
â€¢1 medium onion, sliced
â€¢3 fresh rosemary sprigs
â€¢3/4 cup sour cream
â€¢2 tablespoons prepared horseradish
â€¢1 tablespoon minced chives
â€¢4-1/2 teaspoons lemon juice
â€¢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.
â€¢ 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°).
â€¢ 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.