Description
Juicy, tender prime rib roast and delicious gravy.
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.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 8