Herb Crusted Beef Roast (12.23.14)

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  • 1 stick unsalted butter, softened
  • 8 garlic, cloves coarsely chopped
  • 3 tablespoons prepared horseradish
  • 2 teaspoons fresh thyme, chopped or 1 tablespoon dried
  • 2 tablespoons fresh rosemary, chopped or 1 tablespoon dried
  • 3 tablespoons fresh sage, chopped or 1 tablespoon dried
  • 3-5 -pound rib roast of beef
  • Salt and Pepper, to taste

Preheat the oven to 325°.

In a medium bowl, combine the butter with the garlic, horseradish, thyme, rosemary, sage, salt and pepper.

Stand the roast in a large roasting pan. Season generously all over with herb rub. Bake until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a carving board to rest for at least 20 minutes before carving.

Serve with beef gravy.

Sponsor: UT Beef Council