Cast-Iron Skillet Prime Rib Roast and Gravy Recipe - Allrecipes.com
Cast-Iron Skillet Prime Rib Roast and Gravy Recipe
  • READY IN 3+ hrs

Cast-Iron Skillet Prime Rib Roast and Gravy

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 beef roast Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 30 mins

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 More Reviews

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.

 
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.

 

12 Ratings

Nov 27, 2012

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

 
Oct 21, 2014

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

 
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!

 
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.

 
Dec 26, 2014

The cast iron skillet cooking method worked really well. It was simple, gave the outside of the roast the browning needed, and kept the inside so moist and tender with the low, slow roasting. I already had the roast in when I realized I'd forgotten to pick up beef broth, so I had to substitute a package of au just mix and water. But otherwise I followed this pretty closely, just adjusting for the size roast I had.

 
Dec 25, 2014

Omg my mother in law said it couldn't be done making gravy out of a prime rib! Thanks for proving her wrong! It was sooo good she only took leftover gravy home! We also had some good fun while making it with the chunks of onions and thyme sprigs she looked at me like I was crazy! I said no worries if it fails I have package gravy! Lol no packets needed! Definetly a keeper!

 

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Nutrition

  • Calories
  • 562 kcal
  • 28%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 45.2 g
  • 70%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 558 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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