Standing Rib Roast Recipe
Standing Rib Roast Recipe photo by Taste of Home

Standing Rib Roast Recipe

Publisher Photo
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
TOTAL TIME: Prep: 5 min. Bake: 2-1/4 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 5 min. Bake: 2-1/4 hours + standing
MAKES: 10 servings

Ingredients

  • 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

Directions

  1. 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°).
  2. Remove roast from oven; tent with foil. Let stand for 15 minutes before carving.
  3. 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.
Originally published as Standing Rib Roast in Taste of Home December/January 1994, p31

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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MY REVIEW
Reviewed Apr. 28, 2014

"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"

MY REVIEW
Reviewed Sep. 21, 2013

"Very tasty and easy."

MY REVIEW
Reviewed Mar. 25, 2013

"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."

MY REVIEW
Reviewed Dec. 28, 2009

"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."

MY REVIEW
Reviewed Jan. 1, 2009

"Used the seasonings but left out the cayenne. The seasonings taste great on the Standing Rib Roast. Set my thermometer for medium rare od 145. Cooked a 5# Roast for 2hr. and 26 min.Let it stand for 15 min. and the internal temp rose to 153. It was still good but closer to Medium. Next time I'll set it for 140 to come in at Medium Rare."

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