Recipe - Standing Rib Roast

1 tablespoon Lemon pepper
1 tablespoon Paprika
1 One half teaspoon Garlic salt
1 teaspoon Dried rosemary, crushed
One half teaspoon Cayenne pepper
6 pound Beef standing rib roast (up
to 7)
2 cup Boiling water
1 teaspoon Instant beef bouillon
granules

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 ø until roast reaches
desired doneness. Allow 2325 minutes per pound for rare (140 ø on
thermometer), 2730 minutes for medium (160ø), and 3235 minutes for well
done (170ø) 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. Yield:
1012 servings. Recipe submitted by Lucy Meyring, Walden, Colorado MC
formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 32

Posted to MCRecipe Digest V1 #497 by Roberta Banghart
bobbi744@sojourn.com on Mar 03, 1997.