This standing rib roast recipe has a mustard glaze to give it a unique taste that is wonderful. If you’re tired of the same old Sunday roast or you have a special occasion dinner then give this recipe a try. If you can’t find a standing rib roast you can always use prime rib instead.
- 1 tablespoon lemon pepper
- 1 tablespoon paprika
- 1 1/2 teaspoons garlic salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon cayenne pepper
- 1 (7 pound) standing beef rib roast
- 2 cups boiling water
- 1 teaspoon instant beef bouillon granules
- Combine lemon pepper, paprika, garlic salt, rosemary and cayenne pepper; rub over roast. Place roast with fat side up in a large roasting pan. Insert a meat thermometer. Bake, uncovered, at 325 degrees F until roast reaches desired doneness. Allow 25-27 minutes per pound for medium-rare (145 degrees F on thermometer), 27-30 minutes for medium (160 degrees F) and 32-35 minutes for well done (170 degrees F). 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.