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Standing Rib Roast

 Standing Rib Roast
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
10 ServingsPrep: 5 min. Bake: 2-1/4 hours + standing


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.