Cast-Iron Skillet Prime Rib Roast and Gravy3 Reviews
- Prep: 15 min
- Cook: 3 hr
- Ready In: 3 hr 30 min
“Juicy, tender prime rib roast and delicious gravy.” - by al99
Original recipe yields 1 beef roast
- Preheat oven to 275 degrees F (135 degrees C).
- 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 (54 degrees C) 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 562 cal
- 45.2 g
- 7.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Wonderful flavor and so easy to make this. Will make this again and again!!..." See more"
"al99 knows of what he speaks! I made this recipe and for that meal, I was the world's best chef. The prime rib was tender, rich and full-flavored; therefore the accompanying gravy was perfect. I can..." See morenot wait for the next "occasion" (dinner?) to have an excuse to make this absolutely out-of-this-world meal. Everyone loved it and I was asked for the recipe by all who shared the meal with us. I gave all the credit to al99 and allrecipes.com! Thank you!"
"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, ..." See morewhich 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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