Cast-Iron Skillet Prime Rib Roast and Gravy
Juicy, tender prime rib roast and delicious gravy.
Juicy, tender prime rib roast and delicious gravy.
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.Read More
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.
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 of a spoon gravy." Don't be afraid to add the beef juices to your gravy that accumulate from the resting (foil covered) rib roast. I didn't sear the roast dry, but added just the thinnest layer of canola oil & a pat of unsalted butter to create a nice brown sear before going into the oven. One of my dinner guest said this was the best tasting, fork licking prime rib he ever had!
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.
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.
This roast was great. I added garlic to the rub and mushrooms with the onions. Success!
Wonderful flavor and so easy to make this. Will make this again and again!!
I am TERRIBLE at cooking roast....but this turned out perfect and the gravy is magnificent. I would serve with mashed potatoes or fries.
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.
I don't think any recipe will overcome my poor judgement on when to remove meat from the heat source. I always seem to overcook it and this method did not change that.
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!
this is now my go to roast recipe. it's perfect every time
Great recipe, hard to mess up, the only change is that I used my own seasonings. But as far as the process, easy easy easy.
I have done this a few times now. It always turns out perfect. I love cast iron.
Delicious Christmas Dinner! My husband made this for our family Christmas dinner and it was absolutely delicious!! He prepared it as directed in the recipe and the beef melted in your mouth. He received rave reviews. We will be making this again!
Amazing recipe. I've made this now for the second time, and once again, was not disappointed! The only thing I had to adjust was the cooking time as the roast was only 2 lbs, vs the 4 in the recipe. Absolutely delicious. And, the best recipe I've ever had for a roast.
I didn't make the gravy, but the roast turned out perfectly! It was flavorful and easy to do. I was very pleased.
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!
Excellent, cooked half hour less then recipe called for. Meat was tender gravy was great. Will make again
Fail. I followed the instructions with no deviations. My meat thermometer recently broke so I wanted to follow this method exactly in hopes of having a properly done roast. My roast was 4#, not 4.5 but I like my meat medium so I decided to keep the time the same as the recipe. Meat came out rare. other side dishes were done so there wasn't much to be done about it. i microwaved some pieces for the folks who don't like rare meat. I was so disappointed I didn't bother with the gravy.
The searing procesd smoked up the entire house but it was worth it. Perfectly cooked prime rib roast. I'll utilize the technique again, but vary the seasoning.
Family thoroughly enjoyed this. Perfect for the holiday! Definitely a keeper.
Turned out perfect! I added mushrooms to the skillet.
Christmas dinner for my family !!! I did add a few herbs to the roast and no wine. But other than that followed the recipe. Delicious and easy!!!!
Be sure you follow directions!
Watch carefully, my oven cooked much faster.
I used a boneless 5.8 lb prime rib. After I tied it and dried it (never mentioned that so make sure you do that before the spices), I rubbed with salt, pepper and granulated garlic. Seared 3 minutes per side and baked in 275 oven for 2 hours. Came out medium to medium well, thought because it was larger than the 4 lb called for I would be okay, next time I will check temp at 1 1/2 hour mark to be sure. Still tasted great and my friends that came over kept telling me how good it was and he make prime ribs ALL the time but uses the 500 for 1/2 hour method then turn it off for the next 2-3 hours, depending on size.
Was cooked perfect.
Just like Mom used to make.I laughed about defatting the drippings then using butter for the roux, but then I used all the fat for yorkshire puddings and had to use butter for the gravy anyway. This was delicious!
Excellent. This was the best prime rib I ever cooked. Compares to upscale restaurants.
I made the gravy with out the wine,, just used floor and drippings with beef broth.
It was great! loved it!
I would give this more stars if I could. Made this for Christmas dinner and it was AMAZING! I usually tinker with recipes but I didn't change a thing with this. Hubby said it was the best prime rib I have ever made. I used a meat thermometer and took it out at 130 degrees and let it rest for about 25 minutes while I reheated the twice baked potatoes and made the aus jus (which was delicious, by the way!) I would highly recommend this recipe.
the recipe was great, but how am i supposed to follow the recipe when 3/4 of the page is covered in ad's? Frustrated Paul
This was the best Prime Rib I have ever eaten, let alone cooked! I followed the directions to the T..although next time I will cut down on the onion..also this is a rich sauce, if your looking for gravy you'll have to use less beef stock. But this dish doesn't really go with a thick gravy, does it! My husband didn't even need to slather on horse radish!! He loved his Xmas Eve meal!