Standing Rib Roast Recipe
- 3 teaspoons lemon-pepper seasoning
- 3 teaspoons 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
- 1. Preheat oven to 325°. In a small bowl, mix the first five ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
- 2. Roast 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 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.
4 ounces cooked beef with about 3 tablespo: 322 calories, 18g fat (7g saturated fat), 0mg cholesterol, 438mg sodium, 1g carbohydrate (1g sugars, trace fiber), 37g protein
Reviews for Standing Rib Roast
"I made this last Christmas and it was a huge hit. I will definitely be making it again this year. The seasonings really bring out the flavor in the roast."
"Traditionally we have a standing rib roast for Christmas dinner and consider it part of a perfect meal with only a little garlic added to the au jus. So I did wonder about using the herb & spice rub. At the dinner table the first word was "wow" and "WOW" again from all. The cayenne pepper knocked the juice up a notch or two without making it too spicy. My husband says the cold left overs in a sandwich are wonderful too. I think this dish is the new family tradition.I would like to say something in addition about using these comment boxes to question the necessity of the recipe. That's not in the spirit of this TOH community forum. Don't knock it before you've tried it."
"This sounds great but I have read a dozen recipes for Rib Roast and got a dozen different temperature variations to cook it and they all say theirs is the best. Very confusing b/c it is an expensive piece of meat. I have a 10#, will figure it out."
"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."
"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."
"This is a must have for our Christmas Dinner. So good :)"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.