New this month
Get the Allrecipes magazine

Cast-Iron Skillet Prime Rib Roast and Gravy

Al Mccready

"Juicy, tender prime rib roast and delicious gravy."
Added to shopping list. Go to shopping list.


3 h 30 m servings 562 cals
Original recipe yields 8 servings (1 beef roast)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 562 calories; 45.2 g fat; 7.9 g carbohydrates; 27.6 g protein; 110 mg cholesterol; 558 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 20
Most helpful
Most positive
Least positive

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 ...

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 ...

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...

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

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.

this is now my go to roast recipe. it's perfect every time

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

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