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Cast-Iron Skillet Prime Rib Roast and Gravy
Cast-Iron Skillet Prime Rib Roast and Gravy
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Sear and roast juicy beef standing rib in cast-iron skillet, then make savory red wine gravy in same pan.
Ingredients:
  • 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 onion, quartered
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 1 (32 ounce) carton beef stock
  • 4 sprigs fresh thyme
Instructions:
  • Preheat the oven to 275 degrees F (135 degrees C).
  • Season beef roast generously with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat and sear the roast on all sides for 2 to 3 minutes each. Place the roast in the skillet with the ribs and fat side facing up.
  • Roast prime rib in the preheated oven for 45 minutes, then add onion quarters and roast for an additional 2 hours or until a meat thermometer reads 130°F (54°C) for rare.
  • Take the roast out of the skillet, cover it with aluminum foil, and allow it to rest for 15 to 20 minutes to allow the juices to redistribute. Keep the onion pieces in the skillet.
  • Transfer the skillet drippings to a bowl, removing any extra grease. Put the degreased drippings back into the skillet with onions, melt butter, and whisk in flour to make a paste for 1 to 2 minutes. Stir in red wine until smooth, then add beef stock and thyme sprigs to create the gravy.
  • Lower the heat and let the gravy simmer until it thickens, about 5 to 8 minutes. Strain the gravy to remove onion pieces and thyme, then serve with prime rib.

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