Cast Iron Standing Rib Roast

Sometimes i go to the clearance section in my meat department to see the goodness on sale. Now don't be turned away because it's on clearance, it just meat that needs to be sold before the date in package. This meat is a great deal because you can either cook it that night or you can freeze it. Most of the time I freeze it and that's how Ben and I can eat fabulous steaks for cheaper. 

Well in the clearance section last week I found the "holy grail' of steamy goodness.....a huge prime rib!!! That was marked down from $55 to $24....um can we say SCORE!!! What a perfect Sunday meal!! 

So here is my cast iron prime rib recipe! Enjoy!!

INGREDIENTS 

Prime Rib(standing rib roast)

Coarse salt

Fresh black pepper 

Extra Virgin Olive Oil

1/4 cup red wine or red cooking wine 

DIRECTIONS

I take my meat out and let it come to room temperature before I sear it. I left this one out for about 3 hours. 

Preheat oven to 325 degrees. 

Rub salt and pepper all over that baby don't be shy. This is going to to give your meat the flavorful crust that will make you wanna sear everything you eat. 

Heat about 2 tbsp over medium high heat in your cast iron until you can the oil become shimmery. Then add the meat and sear on all sides until a deep brown crust is formed. 

Place the meat with the fat cap on top so that it can baste itself in its own far. Cook the prime rib in the oven at about 15 mins per pound for medium-rare. Temperature should be at 125 degrees when it's done. 

Remove prime rib from oven, place on cutting board and let rest for 25 minutes to allow the juices to be pulled back into the meat for juiciness!! 

Put the cast iron back on the stove at medium high heat and deglaze pan using a wooden spoon. Pour about 1/4 cup of red wine or in my case red cooking wine in cast iron and scrape the bits and pieces off the bottom. Bring to a simmer and remove from heat. Place meat back in skillet. 

Slice and serve with the drippings on top. 

Cast Iron Rolls

OMG.....I'm making these again tomorrow they were that good and my husband said that there was something "sexy" about them being served in the skillet!! Excuse me while I wipe the proud tear from my eye while you enjoy these rolls. 

So I used my recipe for the knockoff Texas Roadhouse Rolls(a previous post) and made it BETTER!! Enjoy!!

DIRECTIONS:

Note: instead of cutting in squares I did round. 

After rising, brush rolls with melted garlic butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake at 359 degrees for 10 to 15 mins until rolls are a deep golden brown on top. Then brush with more butter....DUH!!

Serve skillet on the table.

Rosemary and Garlic Steak

• Cast iron series....

Let's start off right with steaks. I love steak and mushrooms. Here is a simple and easy way to impress. 

• 
  
• Two sirloin steaks
• Kosher salt and freshly ground pepper
• 3 Tbsp. olive oil
• 4 Tbsp. unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 2 rosemary sprigs
• Shiitake mushrooms 
• 1/8 cup Red wine(red cooking wine)
• 1/8 cup Balsamic vinegar

1. Rub the sirloins with 1 Tbsp. of olive oil then season with salt and pepper.
2. Let the meat stand at room temperature for 30 minutes.
3. In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.
4. Add the steaks and cook over high heat until crusty on the bottom.
5. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
6. Turn broiler on high.
7. Cook over high heat while continually basting with the butter, garlic and herbs until until seared. 
8. Add the red wine.
9. Put under broiler for 2-3 mins. 
10. Remove steaks and put on plates.
11. Place the cast iron back on the stove on medium high heat. Add mushrooms and balsamic vinegar.
12. Place mushrooms on top along with the pan sauce. 
13. Serve