| 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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