| 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.
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