Standing Rib Roast

Special occasions call for rib roast. This has been the gospel according to martha. The end.

• 1 tbsp lemon pepper
• 1 tbsp paprika
• 1.5 tsp garlic salt
• 1 tsp dried rosemary, crushed
• 1/2 tsp cayenne pepper
• standing beef rib roast (recipe rub is for a 6-pounder)
• 2 cups beef boullion

Combine lemon pepper, paprika, garlic salt, rosemary & cayenne pepper; rub over roast.

Place roast with fat side (don't we all have a fat side?) up in a large roasting pan.

Insert a meat thermometer and bake uncovered at 325 until roast reaches 130 for medium-rare. (Actually, the temp. for medium rare is 140 but it will continue to cook after you remove it from the oven...)

Allow 23-25 minutes per pound for rare, 27-30min per pound for medium (160) and if anyone wants it darker than that, they can put theirs in the microwave because I'm not letting you ruin an entire standing rib roast because one person likes their meat overcooked. We good? Ok.

Let stand 15 minutes before carving.

Don't forget the best part - the Au Jus:

1. Pour the meat juices from the roasting pan into a glass measuring cup and skim off the fat.
2. Add boiling bouillon to pan & stir to scrape the bottom of the pan and get everything all mixed in.
3. Stir in the mean drippings and serve on the side.