Cast Iron Seared Standing Rib Roast
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. Have an instant-read thermometer ready to check the roast’s doneness and avoid overcooking. And while it cooks, serve your guests baked brie and your favorite Cabernet Sauvignon.
Level
IntermediatePrep Time
8 hoursCook Time
2 hours and 35 minutesServes
4-6Cook it With Our
Ingredients
- 1 bone-in standing rib roast (5-6 lbs.)
- 1 cup kosher salt
- 5 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons rosemary
- 1 tablespoon oregano
- 2 teaspoons thyme
- 1 tablespoon Dijon
- 2 teaspoons cracked pepper
- 3 tablespoons olive oil, divided
- 4 large carrots, peeled and cut into 1-inch pieces
- 4 large stalks celery, cut into 1-inch pieces
- 2 medium red onion, chopped
- horseradish sauce, for serving
Directions
- 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.
