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.