Standing Rib Roast

READY IN: 45mins
Recipe by Bobbiegirl

The "rub" make the flavor delicious. I always serve this as medium rare. I am convinced that a well done beef roast subtracts from the full flavor of the beef.

Top Review by JustJanS

We had a rare standing rib roast for dinner tonight with this rub. It was delicious, and I think the people who ate the middle were really envious of those 2 that got the outside with all the delicious rub on it. Thanks for a good recipe.

Ingredients Nutrition


  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.

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