1 - 30 ounce standing rib roast with four or more ribs
1 cup beer, any variety…………………………………1 packet taco seasoning
1 packet Italian salad dressing mix ……………........…1/2 teaspoon steak seasoning
1/2 teaspoon ground black pepper……………....……1 tablespoon brown sugar
1/4 teaspoon monosodium glutamate (MSG)
Cut bones off of rib roast so they remain attached, and reserve (a butcher can remove bones).
Mix beer, brown sugar, steak seasoning, black pepper and MSG in a bowl to make the marinade. Place rib roast in a roasting pan. Place the bones in the bottom. Cover with beer mixture, and let marinate for an hour in the refrigerator.
Mix together the taco seasoning and the Italian dressing mix. Remove rib roast from refrigerator, and rub all over with the taco seasoning/dressing mix mixture. Allow to marinate for 1/2 hour in the refrigerator.
Heat oven to 450. Place roast on bottom rack and roast for 20 minutes. Reduce heat to 275 degrees, and bake for an hour and a half for medium-rare. Leave roast in the hot pan to keep cooking until the desired temperature is reached. (20 minutes per pound for rare; 30 minutes per pound for well done)
Transfer roast to serving platter or carving board. Let meat rest for a few minutes before carving. Carve individual portions and serve with au jus in pan on the side.