Standing Rib Roast

• 1 tablespoon lemon pepper
• 1 tablespoon paprika
• 1 1/2 teaspoons garlic salt
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon cayenne pepper
• 6 -7 lbs standing beef rib roast
• 2 cups boiling water
• 1 teaspoon beef bouillon granules

1. Combine lemon pepper, paprika, garlic salt,rosemary and cayenne pepper; rub over roast.
2. Place roast with fat side up in a large roasting pan.
3. Insert a meat thermometer.
4. Bake, uncovered, at 325 degrees until roast reaches desired doneness.
5. Allow 23-25 minutes per pound for rare (140 degrees on thermometer), 27-30 minutes for medium (160 degrees on thermometer) and 32-35 min.
6. for well-done (170 degrees on thermometer) Remove to serving platter and keep warm.
7. Let stand 15 minutes before carving.
8. Au Jus: Pour meat juices from roasting pan into a glass measuring cup, skim off fat.
9. Add boiling water and bouillon to roasting pan and stir and scrape the bottom of the pan to remove drippings.
10. Stir in the meat drippings.
11. Serve on the side with the roast.

lemon pepper, paprika, garlic salt, rosemary, cayenne pepper, beef, boiling water, beef bouillon granules

Taken from www.food.com/recipe/standing-rib-roast-28363 (may not work)