cast-iron skillet prime rib roast and gravy

Ingredients

• Servings: 1
• 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
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup red
• 1 (32 ounce) carton beef stock
• 4 sprigs fresh thyme

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• 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 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.