Herbed Roast Beef

• 1 (4 -6 lb) bone-in beef rib roast
• 1 teaspoon fennel seed, crushed
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried basil
• 1 teaspoon marjoram
• 1 teaspoon savory
• 1 teaspoon 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 snipped chives
• 4 1/2 teaspoons lemon juice

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.
2. Place fat side up in a roasting pan. Top with onion and rosemary sprigs. Bake, uncovered, at 350u0b0F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145u0b0F, medium 160u0b0F, well-done 170u0b0F).
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.

fennel, rosemary, basil, marjoram, savory, thyme, sage, onion, rosemary sprigs, horseradish sauce, sour cream, horseradish, chives, lemon juice

Taken from www.food.com/recipe/herbed-roast-beef-332781 (may not work)