Monday, December 10, 2012

Standing Rib Roast

2-3 tablespoons olive oil
1 (7 pound) standing rib roast
1 tablespoon lemon pepper
1 ½ teaspoon garlic salt or powder
1 teaspoon dried rosemary
1 teaspoon black pepper

Preheat oven to 425 degrees.  Rub olive oil over roast. Combine lemon pepper, garlic salt, rosemary and black pepper. Rub over roast.
Place roast, fat side up, in a large roasting pan. Insert a meat thermometer.
Bake, uncovered, at 425 degrees for 30 minutes. Reduce heat to 325 degrees and bake, 20 minutes per pound.

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