Recipe Background
This is how you get people excited for your next dinner party: tell your future guests that you'll be making Standing Rib Roast. That should do the trick; don't be surprised if people arrive half an hour early though just to get first choice of the slices! No one can resist this deeply savory, rosy, and juicy beef with the zesty, herbaceous seasoning baked right into the crust. Dip each bite in the au jus to get that extra burst of beefy flavor, or use it as a sauce when serving the roast with mashed potatoes or egg noodles or whatever side you love most. Standing Rib Roast is worthy of a standing ovation: take a bite and you'll see why!
This is how you get people excited for your next dinner party: tell your future guests that you'll be making Standing Rib Roast. That should do the trick; don't be surprised if people arrive half an hour early though just to get first choice of the slices! No one can resist this deeply savory, rosy, and juicy beef with the zesty, herbaceous seasoning baked right into the crust. Dip each bite in the au jus to get that extra burst of beefy flavor, or use it as a sauce when serving the roast with mashed potatoes or egg noodles or whatever side you love most. Standing Rib Roast is worthy of a standing ovation: take a bite and you'll see why!
Ingredients
- 3 teaspoons lemon-pepper seasoning
- 3 teaspoons paprika
- 1 1/2 teaspoons garlic salt
- 1 teaspoon dried rosemary crushed
- 1/2 teaspoon cayenne pepper
- 1 (6-7-pound) beef rib roast bone-in
- 2 cups beef stock
Directions
- Preheat the oven to 325 degrees F.
- In a small bowl, mix the lemon-pepper seasoning, the paprika, the garlic salt, the rosemary, and the cayenne pepper.
- Place the roast in a roasting pan, fat-side up.
- Rub the roast with the seasoning mixture.
- Roast the beef until the meat reaches your desired doneness, 135 degrees F for medium-rare and 140 degrees F for medium, about 2 hours 15 minutes-2 hours 45 minutes.
- Remove the roast from the oven and tent it with foil.
- Let the roast stand for 15 minutes.
- Pour the pan drippings and any loosened browned bits from the roasting pan into a small saucepan.
- Skim the fat from the drippings.
- Add the beef stock to the drippings and bring to a boil.
- Serve the roast with the au jus.
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