"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Standing Rib Roast Recipe

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This recipe for Standing Rib Roast, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro
Added: Thursday, July 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1tbsp. each lemon pepper, paprika
11/2 tsp. garlic salt
1 tsp dried rosemary
1/2 tsp. cayenne pepper
1 standing rib roast (6 To 7 lbs.)
2 cups boiling water
1 tsp. instant beef bouillon granules

Directions:
Directions:
Combine lemon pepper, paprika ,garlic salt, rosemary, cayenne pepper rub over roast. place roast in pan fat side up. insert thermometor .Bake at
325 degrees until roast reaches desired donenessallow 23 to 25 per lb. for rare9 140 on thermometor) 27to 30 for med (160degrees)32to 35 for welldone 170 degrees. remove to serving platter and keep warmPour juice from pan and measureSkim off fat,add boiling water with bouillonto roasting pan and stir in meat juice. serve with roast.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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