Cooking Time/Temp for Prime Rib in Cast iron?

--Preheat oven to 275 degrees F.

--Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side.

--Turn roast so the ribs and fat side are facing up.

--Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F for rare, about 2 more hours.

--Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.

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Prime Rib In Dutch Oven

I never used to cook a roast, because every time I did, it came out like shoe leather.. then, last year, I learned how to cook it properly and now it turns out fantastic every time.. I got this recipe from Chef at Home. You will think you have died and gone to heaven. :-)

Set oven to 450 degrees

In a roasting pan, or in your cast iron skillet, place some chopped up carrot, celery and onion, to sort of form a rack for the roast. When meat rests on the bottom of the pan, it tends to pull the liquid out of the roast. Putting the meat on a 'rack' of veggies, keeps the juices in.

Dry the roast well with a clean towel (this helps with roasting. because it is dry, it doesn't steam, it roasts)

Put roast on top of the veggie rack you made, and season well with fresh black pepper and kosher salt. I put on a ton of pepper. Because the grains of salt, in kosher salt, are large, you get a nice hit of flavor, without it tasting salty.

Cook in the bottom 1/3 of oven, at 450 for 15 minutes (to sear quickly).

Turn heat down to 300 degrees, and cook approx. 15 minutes/pound. More important though is internal temperature! For medium rare, the temperature should be 130 degrees. It will continue to cook during the resting time, so it will rise to 135. To be honest, we found this a bit too rare. Now, I let the internal temp go up to 135, which means it goes up to 140 during the resting.

When roast is at the right internal temp. take out, place on a rack, wrap in foil and let rest for 20 minutes. Cut off the bones, and slice.