Standing Rib Roast
Taste of Home
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Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions.
—Lucy Meyring, Walden, Colorado
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 5 min. Bake: 2-1/2 hours
Ingredients:
- 1 tablespoon lemon pepper
- 1 tablespoon paprika
- 1-1/2 teaspoons garlic salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon cayenne pepper
- 1 bone-in 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; rub over roast. Place roast with fat side up in a large roasting pan. Insert a meat thermometer.
Bake, uncovered, at 325° until roast reaches desired doneness. Allow 25-27 minutes per pound for medium-rare (145° on thermometer), 27-30 minutes for medium (160°) and 32-35 minutes for well done (170°).
Remove to serving platter and keep warm. Let stand for 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.