Standing Rib Roast

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.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine lemon pepper, paprika, garlic salt,rosemary and cayenne pepper; rub over roast.
  • Place roast with fat side up in a large roasting pan.
  • Insert a meat thermometer.
  • Bake, uncovered, at 325 degrees until roast reaches desired doneness.
  • 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.
  • for well-done (170 degrees on thermometer) Remove to serving platter and keep warm.
  • Let stand 15 minutes before carving.
  • Au Jus: Pour meat juices from roasting pan into a glass measuring cup, skim off fat.
  • Add boiling water and bouillon to roasting pan and stir and scrape the bottom of the pan to remove drippings.
  • Stir in the meat drippings.
  • Serve on the side with the roast.
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"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."
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  1. 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.
    Reply
  2. 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!
    Reply
  3. Newsbuf
    This was fantastic. I cut the recipe down for 2 people with a 2 lb portion instead. I didn't make the sauce with it, instead offered Hot Prepared Horseradish sauce on the side. Served with garlic mashed potatoes. I will definitely make this again. Perfect for company.
    Reply
  4. jlnjz
    This was really great. I did not use the paprika or cayenne pepper and used minced garlic rather than garlic salt.
    Reply
  5. concretegirl
    This was soooo tasty and easy! I threw in some sliced onion, carrot and potato about half way through. I don't cook chunks of red meat that often but even sliced thin it was flavorful. Had enough for french dips the next day. I don't think I can ever buy roast beef from the deli again for french dip!
    Reply
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