Nutrition Facts

  • One serving:
  • (9 ounces)
  • Calories:
  • 488
  • Fat:
  • 38 g
  • Saturated Fat:
  • 15 g
  • Cholesterol:
  • 123 mg
  • Sodium:
  • 503 mg
  • Carbohydrate:
  • 1 g
  • Fiber:
  • 0 g
  • Protein:
  • 34 g


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Standing Rib Roast

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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.


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