0
(0)
CATEGORY CUISINE TAG YIELD
Meats Beef, Main dishes, Taste of ho, Not sent 10 Servings

INGREDIENTS

1 tb Lemon pepper
1 tb Paprika
1 1/2 ts Garlic salt
1 ts Dried rosemary, crushed
1/2 ts Cayenne pepper
6 lb Beef standing rib roast (up to 7)
2 c Boiling water
1 ts Instant beef bouillon granules

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 (140 ° on
thermometer), 27-30 minutes for medium (160°), and 32-35 minutes for well
done (170°) 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:
10-12 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 MC-Recipe Digest V1 #497 by Roberta Banghart
<bobbi744@sojourn.com> on Mar 03, 1997.

A Message from our Provider:

“Exercise daily — walk with the Lord.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?