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Cast-Iron Skillet Prime Rib Roast and Gravy

Cast-Iron Skillet Prime Rib Roast and Gravy

  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
al99

al99

Juicy, tender prime rib roast and delicious gravy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Baking Nana
3

Baking Nana

12/27/2013

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
3

debbi

11/27/2012

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

unc1984
1

unc1984

12/30/2013

I typically doctor up recipes to my liking, this time I used the recommended ingredients. Only needed 2 minutes on each side to sear on med high cast iron, 3 minutes would have overcooked. I used a lot more red wine than called for, which really hit the spot as the ribs were roasting. I also added the stock over time - only about 2/3 of recommended- to allow it to reduce. I have tried several of the rib roast recipes on this site, and while all of them have been good this one is the absolute bomb. There are lots of ways to roast a rib, but the cast sear is THE way to go. And the from scratch gravy is basic but it dominates - I recommend adding it to everything you serve.

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