SEARED ROAST RECIPES

Name: Cast Iron Seared Standing Rib Roast | Lodge Cast Iron
Prep time: 8 h
Yield: 4 - 6
Ingredients: 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

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

Ingredients

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.

SEARED RUMP ROAST RECIPE - FOOD.COM

Seared Rump Roast Recipe - Food.com image

This is my favorite way to cook a rump roast and many years ago, our local butcher told me how to fix this. In my opinion, a rump roast is the very best cut for a roast and it has never failed me! I like to sear it first to seal in the juices.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

4 -6 lbs rump roast
1/4 cup water

Steps:

Preheat oven to 500 degrees.
Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown.
Add 1/4 cup of water to pan.
Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat.
Remove roast from pan and let it "rest" for about 30 minutes. Meanwhile, make the most wonderful gravy from all of the drippings.

Nutrition Facts : Calories 898.1, FatContent 55.1, SaturatedFatContent 21.7, CholesterolContent 276.7, SodiumContent 240.7, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 93.9

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