CAST IRON BAKING DISH RECIPES

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CAST IRON SEARED STANDING RIB ROAST | LODGE CAST IRON



Cast Iron Seared Standing Rib Roast | Lodge Cast Iron image

Impress your guests with a fall-off-the-bone roast and flavorful veggies when you make this dish the centerpiece of your holiday dinner party.

Provided by Lodge Cast Iron

Prep Time 8 hours

Yield 4 - 6

Number Of Ingredients 14

1 of bone-in standing rib roast (5-6 lbs.)
1 cup of kosher salt
5 of cloves garlic, chopped
2 of shallots, chopped
2 tablespoons of rosemary
1 tablespoon of oregano
2 teaspoons of thyme
1 tablespoon of Dijon
2 teaspoons of cracked pepper
3 tablespoons of olive oil, divided
4 of large carrots, peeled and cut into 1-inch pieces
4 of large stalks celery, cut into 1-inch pieces
2 of medium red onion, chopped
of horseradish sauce, for serving

Steps:

  • Place the rib roast on a wire rack and coat with salt. 
  • Refrigerate overnight, up to a day.
  • Preheat oven to 450 degrees Fahrenheit.
  • Puree garlic and shallots, then mix with Dijon, 1 tablespoon olive oil, rosemary, oregano, thyme, and cracked pepper. Set aside. 
  • Preheat skillet over medium-high heat for 5 minutes. 
  • Remove excess salt from the roast and sprinkle with pepper.
  • Add remaining 2 tablespoons of olive oil to the skillet, and sear the roast on all sides, 3-4 minutes per side. 
  • Remove the roast from the skillet, add veggies, and toss to coat in beef drippings. 
  • Return the roast to skillet and brush with garlic and shallot mixture.
  • Place the skillet in the oven and roast for 25 minutes. 
  • Lower the oven temperature to 350 degrees Fahrenheit and continue roasting for 1 hour and 35 minutes, about 16 minutes per pound. 
  • Roast until an instant-read thermometer reaches 135 degrees Fahrenheit or your desired temperature.  
  • Remove from the oven and let rest for 15 minutes before serving.
  • Slice and serve atop veggies, spoon over pan drippings, and, if you like, serve with horseradish.

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