Cast Iron Seared Prime Rib Recipes

CAST IRON SEARED PRIME RIB

Steps:

• Preheat oven to 300°
• Remove rib roast from packaging and dry off with paper towels.
• Using a sharp knife, trim off any silver skin (shiny tough sinew).
• Cut 4-5 pieces of Butcher twine and lay them across a cutting board spaced 1 inch apart. (You may need more or less depending on the size of your roast). Tie the twine tightly. Be sure there is a piece of twine every inch to keep the shape uniform. 
• Rub the entire roast down with a very light coat of Olive Oil
• Season on all sides with DB180 Grill All, press seasoning in firmly
• Season on all sides with DB180 Steak & Beef, press seasoning in firmly
• Season on all sides with Rosemary Garlic Dry mix, press firmly. 
• Place on a roasting pan or on a cooling rack in a cookie sheet and put into the oven for one hour
• After one hour, start checking the internal temperature of the roast using a digital thermometer (My favorite accurate instant read thermometer is the Thermoworks Thermapen, there's a link in my main menu). Continue checking every 15 minutes until it reaches the internal temperature for your desired doneness. (for medium well or well done, cook for 2 hours before checking)
• For a medium rare doneness, remove the roast from oven when the internal temperature reads 125°, for medium, remove at 135°, for medium well, remove at 150°, for well done, remove at 165°. 
• Heat a cast iron skillet on the stove top with Avacado Oil until skillet temperature reads 450° with an infrared thermometer. If you do not have an infrared thermometer, as soon as the oil starts to smoke, it's ready. 
• Throw 4 cloves of fresh garlic into the pan and tilt back and forth to flavor the oil. 
• Place roast in the cast iron skillet, add 2 Tablespoons of butter to each side of the pan and tilt back and forth to spread. Cook for 2 minutes
• After 2 minutes, flip the roast over, add two more tablespoons of butter and begin basting the roast with the butter using a spoon  by tilting the skillet handle down towards you. 
• Continue basting for 2 minutes. 
• Using a pair of tongs, pick the roast up and sear the end caps for 1 minute each side. 
• After all sides have been seared in the butter, continuously baste for 1 more minute. Remove the roast and place it on a cooling rack to rest. 
• Let the roast rest for at least 10 minutes. Remove the butcher twine, slice, and serve with horseradish cream.
• Whisk Mayonnaise and Horseradish together until texture is smooth. Adjust amount of horseradish based on your personal taste.

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.