Standing Rib Roast
- 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
- Preheat oven to 325u0b0. In a small bowl, mix the first five ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
- Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove roast from oven; tent with foil. Let stand 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.
lemonpepper seasoning, paprika, garlic, rosemary, cayenne pepper, beef stock
Taken from www.tasteofhome.com/recipes/standing-rib-roast/ (may not work)