LARGE CAST IRON SKILLET RECIPES
CAST IRON SEARED STANDING RIB ROAST | LODGE CAST IRON
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
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.
REAL SOUTHERN CORNBREAD RECIPE - FOOD.COM - RECIPES, …
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
Nutrition Facts : Calories 235.1, FatContent 11.3, SaturatedFatContent 3.2, CholesterolContent 32.4, SodiumContent 303.3, CarbohydrateContent 29.1, FiberContent 1.5, SugarContent 5.1, ProteinContent 4.9
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CAST IRON SEARED STANDING RIB ROAST | LODGE CAST IRON
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.
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- Slice and serve atop veggies, spoon over pan drippings, and, if you like, serve with horseradish.
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