Standing Rib Roast

Bobbiegirl's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 10-12

Yield: 1.0 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

Directions:

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.

Reviews

[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.

[csjjparker]

Incredibly easy and delicious!! I have always used the recipes where you heat up oven then shut off or cook at a high temp. then turn it down. This was wonderful. Nice flavor and very juicy. Enjoyed the leftovers in french dip sandwiches with au jus made from drippings. I will definitely do this again.

[ElvisPresley99]

This is a great rub for a standing rib roast! I only added about a 1/2 tsp of dry mustard and 1 tsp of onion powder. Cooked to 145 degrees internal. Other than it was more than a family could finish, it was fabulous! Thanks for the recipe!