Juicy, tender prime rib roast and delicious gravy.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

562.2 calories; protein 27.6g 55% DV; carbohydrates 7.9g 3% DV; fat 45.2g 70% DV; cholesterol 110.1mg 37% DV; sodium 557.5mg 22% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2013
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. Read More
(23)

Most helpful critical review

Rating: 3 stars
05/23/2018
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. Read More
32 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2013
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. Read More
(23)
Rating: 4 stars
12/27/2013
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. Read More
(10)
Rating: 5 stars
12/22/2015
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! Read More
(8)
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Rating: 4 stars
12/27/2012
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. Read More
(4)
Rating: 5 stars
12/26/2013
This roast was great. I added garlic to the rub and mushrooms with the onions. Success! Read More
(3)
Rating: 5 stars
11/27/2012
Wonderful flavor and so easy to make this. Will make this again and again!! Read More
(3)
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Rating: 5 stars
10/21/2014
I have done this a few times now. It always turns out perfect. I love cast iron. Read More
(2)
Rating: 5 stars
12/26/2015
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. Read More
(2)
Rating: 5 stars
03/15/2015
I am TERRIBLE at cooking roast....but this turned out perfect and the gravy is magnificent. I would serve with mashed potatoes or fries. Read More
(2)
Rating: 3 stars
05/23/2018
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. Read More