Recipe by al99
"Juicy, tender prime rib roast and delicious gravy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4.5 pound)
beef prime rib roast at room temperature
coarse sea salt, or as needed
freshly ground black pepper, or as needed
1 (32 ounce) carton
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.
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.
Wonderful flavor and so easy to make this. Will make this again and again!!
I have done this a few times now. It always turns out perfect. I love cast iron.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cast-Iron Skillet Prime Rib Roast and Gravy
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 407
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make the perfect special-occasion roast.
In this video, you'll see how to prepare the king of all beef cuts.
A foolproof method for moist, perfectly pink prime rib with a crispy crust.