Name: Standing Rib Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 Roast, 10-12 serving(s)
Ingredients: 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

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Recipe by Bobbiegirl

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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.

Ready In:: 45mins
Serves:
Yields:
Units:

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ingredients

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

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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RECIPE MADE WITH LOVE 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."

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review by csjjparker

12/27/2010

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.

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review by ElvisPresley99

11/5/2009

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!

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review by Newsbuf

12/31/2007

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.

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review by jlnjz

11/13/2006

This was really great. I did not use the paprika or cayenne pepper and used minced garlic rather than garlic salt.

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review by concretegirl

12/29/2005

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!

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