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.
Prep Time8 hours
Cook Time2 hours and 35 minutes
Cook it With Our
- 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
- 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.