4 to 7 lb. standing rib roast
soy sauce
garlic salt
celery salt
Nature's Seasons seasoning blend (Morton)
2 env. Au Jus gravy mix, divided (McCormick)
1/4 cup vegetable oil (Crisco)

Set rib roast out to come to room temperature. Season with all the ingredients but use only 1/2 of a package of Au Jus. Rub it into the rib roast till the roast looks dark. Take the vegetable oil and continue to rub into roast on all sides and bottom.

Place bone side down on meat rack inside shallow roasting pan. Oven should be preheated to 425°F. Roast at 425°F for 20 to 30 minutes depending on size. Then, without opening the door, turn heat down to 350°F and roast for 2 to 3 hours, depending on size.

When roast is done, make remaining Au Jus as directed on package but replace half the water the package calls for with drippings from roaster pan.

Slice, serve and enjoy!

Cooks Tip: A meat thermometer with remote display can ensure your roast is done just as you like it. Put the probe into the center of the meat before you start and monitor the internal temperature while you roast without opening the oven door.

Submitted by: Patty Weaver