Herbed Roast Beef

• 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
• 1-1/2 cups sour cream
• 1/4 cup prepared horseradish
• 3 tablespoons lemon juice
• 2 tablespoons minced chives

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 350u0b0 for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
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.

fennel, rosemary, basil, sage, salt, roasts, onions, rosemary sprigs, sour cream, horseradish, lemon juice, chives

Taken from www.tasteofhome.com/recipes/herbed-roast-beef/ (may not work)