This is hands down one of the easiest, tastiest prime rib recipes you will ever find. Follow this recipe step by step and your next Christmas meal will be one to remember!
Cast Iron Seared Prime Rib
This is by far my favorite prime rib recipe! We make this every Christmas and it's something we look forward to each and every year. Garlic butter basted with an incredible crust, I can't wait to share this one with you!
One 4-8 pound beef rib roast
DB180 Grill All
DB180 Steak & Beef
Rosemary garlic dry seasoning (I use a blend of dry Rosemary, dehydrated minced garlic, and sea salt, equal parts of each)
2 Tablespoons Avacado Oil (or any oil with a high smoke point)
1 Stick unsalted butter
4 cloves fresh garlic
4-5 pieces of Butcher twine
1 Cup Mayonnaise (Helmans is what we use)
2 Tablespoons Extra Hot prepared horseradish
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.
To take this recipe to the next level serve with a Chimichurri and pair with our Brussel sprout recipe made from the butter left in the skillet!