Standing Rib Roast

Recipe Ingredients

1 tablespoon	15ml	Lemon pepper
1 tablespoon	15ml	Paprika
1 1/2 teaspoons	7.5ml	Garlic salt
1 teaspoon	5ml	Dried rosemary - crushed
1/2 teaspoon	2.5ml	Cayenne pepper
6 lbs	2724g / 96oz	Beef standing rib roast - up to 7
2 cups	474ml	Boiling water
1 teaspoon	5ml	Instant beef bouillon granules

Recipe Instructions

Combine lemon pepper, paprika, garlic salt, rosemary and cayenne pepper; rub over roast. Place roast in pan, fat side up in a large roasting pan. Insert a meat thermometer.

Bake, uncovered, at 325 until roast reaches desired doneness. Allow 23-25 minutes per pound for rare (140F on thermometer), 27-30 minutes for medium (160F), and 32-35 minutes for well done (170F).

Remove to serving platter and keep warm. Let stand 15 minutes before carving. Pour meat juices from roasting pan into a glass measuring cup; skim off fat. Add boiling water and bouillon to roasting pan and stir to remove drippings. Stir in meat juices. Serve with the roast

Source:
Lucy Meyring, Walden

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