a succulent, juicy prime rib roast with mouthwatering gravy.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 beef roast |
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
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¼ cup red wine
- 1 (32 ounce) carton beef stock
- 4 sprigs fresh thyme
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- 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
| Calories | 562 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 20 g |
| Sodium | 558 mg |
| Sugars | 3 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
This is my simple “Go to” dish for every family gathering. Very easy to make, not expensive. Super tasty and juicy. The big secret is the cast iron skillet and meat thermometer. The gravy is very welcoming as well. Basically, let the skillet and oven do the cooking. I am just a timekeeper.
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.
Family thoroughly enjoyed this. Perfect for the holiday! Definitely a keeper.
Watch carefully, my oven cooked much faster.
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
Excellent, cooked half hour less then recipe called for. Meat was tender gravy was great. Will make again
Excellent. This was the best prime rib I ever cooked. Compares to upscale restaurants.
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!!!!
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!
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.
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!
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.
Was cooked perfect.
So perfect!!
Turned out perfect! I added mushrooms to the skillet.
I didn’t make the gravy, but the roast turned out perfectly! It was flavorful and easy to do. I was very pleased.
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.
Be sure you follow directions!
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 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.
I made the gravy with out the wine,, just used floor and drippings with beef broth.