Cast-Iron Skillet Prime Rib Roast and Gravy

Cast-Iron Skillet Prime Rib Roast and Gravy

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
al99
Recipe by  al99

“Juicy, tender prime rib roast and delicious gravy.”

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Ingredients

Adjust Servings

Original recipe yields 1 beef roast

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. 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.
  3. 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 (54 degrees C) for rare, about 2 more hours.
  4. 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.
  5. Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
  6. Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.

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Reviews (7)

Rate This Recipe
Baking Nana
2

Baking Nana

A cast iron skillet makes for a great stove top to oven roasting pan. I disagree with the instruction, "130 degrees F (54 degrees C) for rare, about 2 more hours." If you cook this to 130 and then let rest you will not have a 'rare' roast. After roasting and resting a final temperature of 130 - 135 is medium rare. I like the slow roast method but I should have seared the top fat cap longer than I did. It didn't have that crispy 'crust' that I like so much. Also, I didn't use wine in the gravy because we have a couple of people who don't care for the taste of red wine.

debbi
2

debbi

Wonderful flavor and so easy to make this. Will make this again and again!!

Hugh
1

Hugh

The meat came out fantastic. I rubbed with sea salt, thyme, and a touch of rosemary. 4lb roast, and I cooked it a little less than the specified time... it came out of the oven at 140F in the center, which scared me but was just right. The gravy on the other hand never thickened. I think I will use less broth the next time I attempt this one... it tried to thicken, it never did.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 562 cal
  • 28%
  • Fat
  • 45.2 g
  • 70%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

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