1 (8 lb.) standing rib roast of beef
1 1/2 tsp. rosemary leaves, crushed
Salt and pepper
2 med. onions, sliced
5 lbs. new potatoes, parboiled 5 minutes and peeled
4 (10 oz.) pkgs. Brussels sprouts
3 c. hot chicken broth
Nutmeg and pepper to taste
Horseradish sauce

Rub beef with rosemary; sprinkle with salt and pepper. Place in large, shallow roasting pan; top with onion slices. Roast 4 hours and 30 minutes or until meat thermometer registers 160 degrees for medium doneness. Cook Brussels sprouts in chicken broth with nutmeg and pepper for 10 minutes until just tender; drain. Arrange beef roast, potatoes, and Brussels sprouts on warm serving platter. Serve with Horseradish Sauce.