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Cast-Iron Skillet Prime Rib Roast and Gravy

Cast-Iron Skillet Prime Rib Roast and Gravy

Cost $35, save $50

Source: Recommended by CookPal

  • 180 Min
  • 8 Servings
  • $35

INGREDIENTS

  • Meat

    • 🍖 1 (4.5 pound) beef prime rib roast at room temperature

  • Seasonings

    • 🧂 Coarse sea salt, or as needed
    • Freshly ground black pepper, or as needed

  • Vegetables

    • 🧅 1 onion, quartered

  • Dairy

    • 🧈 ¼ cup unsalted butter

  • Staples

    • ¼ cup all-purpose flour

  • Liquids

    • 🍷 ¼ cup red wine
    • 1 (32 ounce) carton beef stock

  • Herbs

    • 🌿 4 sprigs fresh thyme

STEPS

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, for 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 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. 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 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.

NUTRIENTS

Per 1 serving

🔥

562

Calories

  • 28
    Protein
  • 8
    Carbs
  • 45
    Fats

💡 Allow the prime rib to reach room temperature before cooking for even roasting.Use a meat thermometer to get precise doneness levels.Resting the meat after cooking ensures the juices are reabsorbed and retained in the roast.Skim excess grease from the drippings for a smoother and less oily gravy.