Cast-Iron Skillet Prime Rib Roast and Gravy

Cast-Iron Skillet Prime Rib Roast and Gravy

13
al99 2

"Juicy, tender prime rib roast and delicious gravy."
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Ingredients

3 h 30 m servings 562 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13

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 u...

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 ...

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

Of all the prime rib recipes I've made, this is THE BEST. Easy one-pan method that makes an incredible gravy. Don't expect the gravy to be thick, it's more like a very pourable "coat the back ...

I have done this a few times now. It always turns out perfect. I love cast iron.

This roast was great. I added garlic to the rub and mushrooms with the onions. Success!

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. ...

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 ce...

I am TERRIBLE at cooking roast....but this turned out perfect and the gravy is magnificent. I would serve with mashed potatoes or fries.