Standing Rib Roast Recipe
- 1 tablespoon lemon-pepper seasoning
- 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 beef stock
- In a small bowl, mix the first five ingredients; rub over roast. Place roast in a shallow roasting pan, fat side up. Roast at 325° for 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
- Remove roast from oven; tent with foil. Let stand for 15 minutes before carving.
- Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan; skim fat. Add beef stock to drippings; bring to a boil. Serve with roast. Yield: 10 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Standing Rib Roast
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"Looks fabulous...I was going to make this for Christmas family dinner.....till I saw the price of the piece of meat...Yikes..there are a lot of us..."
"I totally agree with Weems Grnadma -how could you improve on the taste of a standing rib roast!! Salt and I so add pepper but that's it --DELICIOUS"
"Very tasty and easy."
"Will cook 10# standing rib roast for Easter as I do for every holiday. What I don't understand is putting anything at all on the meat itself. It is perfect just with salt on it when sliced. And using a state of the art thermometer I stop a large roast cooking at 130° and tent it for 20or 30 minutes for med/rare. Friends ask about the wonderful flavor and I tell them it is totally undoctored. And amazingly cooking the roast from frozen works perfectly at around 45 min./ per lb. The kitchen smells wonderful and one grandson drives 3 hours to get here for the roast beef dinners. Much as I enjoy rosemary this roast doesn't need it. And heaven forbid lemon pepper! at 81 I am indeed set in my ways."
"Made this for in-laws for Christmas. It was a hit. I did leave out the cayenne pepper, and used fresh rosemary. I will definitely keep this one for future use."