Cast Iron Prime Rib

Cooking with cast iron can be intimidating to some.  But don’t let that stop you from using your skillets to create great food.

I started off with the dry rub that came from The Recipe Critic.  The use of thyme, oregano and rosemary gives a wonderful flavor to the meat.  The rosemary was placed in the butter

After placing the dry rub on the Prime Rib, I placed it in a hot skillet with the melted butter.  As the meat is searing, I spooned the butter over the top of the meat.  After a few minutes, I turned the meat over to allow the other side to be seared.  Once the Prime Rib was seared on both sides, I placed the skillet in the oven.   The temperature was set to 450º.  The meat cooked for 15 minutes.

After 15 minutes of cooking, I turned the heat down to 350º and cooked for another 10 minutes.  Depending on the thickness of the meat, the cooking time will need to be adjusted.  I used an internal thermometer to ensure that the meat didn’t get over 110º.

Remember that after the meat comes out of the oven that you should place foil over it and let it rest.  The Prime Rib was cooked to 110º but the residual heat during the resting phase will bring the internal temp up to 120º to 130º.


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