Cast-Iron Skillet Prime Rib Roast and Gravy Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 27, 2012
Wonderful flavor and so easy to make this. Will make this again and again!!
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Reviewed: Dec. 27, 2012
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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Photo by Hugh

Cooking Level: Intermediate

Home Town: Concord, California, USA
Living In: Seattle, Washington, USA

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Reviewed: Jan. 10, 2013
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 cannot 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!
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Reviewed: Dec. 24, 2013
Just perfect!!!!!
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Reviewed: Dec. 26, 2013
This roast was great. I added garlic to the rub and mushrooms with the onions. Success!
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Photo by Baking Nana
Reviewed: Dec. 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.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Dec. 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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