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

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