Standing Rib Roast

Preheat the oven to 325°F. In a small bowl, mix the paprika, garlic salt, pepper, rosemary and cayenne pepper. Place the roast in a roasting pan, fat side up, and rub the meat with the seasoning mixture. Editor's Tip: Don't forget to rub the seasoning over the ends of the roast as well as the top.

Roast for 2 hours and 15 minutes to 2 hours and 45 minutes, or until the meat reaches the desired doneness. For medium-rare, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°. Editor's Tip: Take the temperature from close to the center of the roast, away from the bone, because the ends will always be more well-cooked than the middle.

Remove the roast from the oven and tent it with foil. Let it stand for 15 minutes before carving.

Meanwhile, pour the drippings and loosened browned bits from the roasting pan into a small saucepan. Skim the fat, add the beef stock to the drippings and bring the mixture to a boil. Serve the sauce with the roast.