1 (8 lb.) standing rib roast of beef
1 1/2 tsp. rosemary leaves, crushed
Salt and pepper
garlic and onion powder
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, pepper, onion and garlic powder.

Place in large, shallow roasting pan; top with onion slices. Roast at 275°F for 4 hours or until a meat thermometer registers 150-160°F (150°F for medium rare).

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.