Standing Rib Roast 1 tablespoon lemon pepper seasoning
1 tablespoon paprika 1 1/2 teaspoons garlic salt 1 teaspoon dried rosemary, crushed 1/2 teaspoon cayenne pepper 1 standing beef rib roast (6 to 8 pounds) 2 cups boiling water 1 teaspoon beef bouillon granules Combine lemon pepper, paprika, garlic salt, rosemary and cayenne pepper; rub over roast. Place roast with fat side up in a large roasting pan. Bake, uncovered, at 350 degrees until roast reaches desired doneness (see note below). Remove to a warm serving platter. Let stand for 10 to 15 minutes before carving. Pour pan juices into a glass measuring cup; skim fat. Add boiling water and bouillon to pan and stir to remove browned bits. Stir in reserved juices. Serve with the roast. Note: For medium rare, 145 degrees, 2 1/4 to 2 1/2 hours For medium, 160 degrees, 2 3/4 to 3 hours For well done, 170 degrees, 3 1/4 to 4 1/2 hours Makes 10 to 12 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
