Standing rib roast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Lemon pepper |
| 1 | tablespoon | Paprika |
| 1½ | teaspoon | Garlic salt |
| 1 | teaspoon | Dried rosemary -- crushed |
| ½ | teaspoon | Cayenne pepper |
| 1 | Standing beef rib roast -- | |
| (6 to 7 pounds) | ||
| 2 | cups | Boiling water |
| 1 | teaspoon | Instant beef bouillon |
| Granules | ||
Directions
Combine lemon pepper, paprika, garlic salt, rosemary and cayenne pepper; rub over roast. Place roast with fat side up in a large roasting pan, insert a meat thermometer. Bake, uncovered, at 325 deg.
until roast reaches desired doneness. Allow 23-25 minutes per pound for rare (140 deg. on thermometer), 27-30 minutes for medium (160 deg.) and 32-35 minutes for well done (170 deg.). Remove to serving platter and keep warm. Let stand 15 minutes before carving. Pour meat juices from roasting pan into a glass measuring cup; skim off fat.
Add boiling water and bouillon to roasting pan and stir to remove drippings. Stir in meat juices. Serve with the roast. Yield: 10-12 servings
Recipe By : Taste of Home