Description
Experience the ultimate in indulgent dining with this Cast-Iron Skillet Prime Rib Roast and Gravy. This recipe showcases a succulent prime rib, perfectly seared for a rich, flavorful crust and slow-roasted to tender perfection. Cooked in a cast-iron skillet, the roast absorbs the heat evenly, ensuring every bite is juicy and packed with flavor. The accompanying homemade gravy, made from savory pan drippings, elevates the dish even further, making it a perfect centerpiece for special occasions or holiday gatherings. Whether you’re celebrating with family or impressing guests, this prime rib roast promises to be a show-stopping feast that will leave everyone craving more.
Ingredients
For the Prime Rib Roast
- 1 (4-6 lb) prime rib roast: The star of the dish, known for its rich flavor and tenderness.
- 2 tablespoons olive oil: Helps create a delicious crust and prevents sticking.
- 3 tablespoons kosher salt: Essential for seasoning and enhancing the meat’s natural flavor.
- 2 teaspoons black pepper: Adds a bit of heat and depth to the seasoning.
- 1 tablespoon garlic powder: For an aromatic flavor boost.
- 2 teaspoons fresh rosemary, chopped: Offers a fragrant herbal note.
- 2 teaspoons fresh thyme, chopped: Complements the rosemary and adds freshness.
For the Gravy
- 2 tablespoons all-purpose flour: To thicken the gravy.
- 2 cups beef broth: For a rich, savory base.
- Salt and pepper to taste: Essential for seasoning.
- Optional: Fresh herbs for garnish.
Instructions
STEP 1: PREHEAT THE OVEN
Start by preheating your oven to 450°F (232°C). This high initial temperature will help develop a beautiful crust on the roast.
STEP 2: PREPARE THE PRIME RIB ROAST
- Bring to Room Temperature: Remove the prime rib from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
- Season the Roast: Pat the roast dry with paper towels. Rub the olive oil all over the meat, then season generously with kosher salt, black pepper, garlic powder, rosemary, and thyme. Ensure the seasoning covers all sides of the roast.
STEP 3: SEAR THE ROAST
- Heat the Skillet: Place your cast-iron skillet over medium-high heat. Allow it to get hot for about 5 minutes.
- Sear the Roast: Carefully place the seasoned prime rib roast in the hot skillet. Sear for about 4-5 minutes on each side, or until a rich brown crust forms. This step locks in the juices and adds depth of flavor.
STEP 4: ROAST IN THE OVEN
- Transfer to Oven: Once seared, transfer the skillet to the preheated oven.
- Initial High Heat: Roast at 450°F (232°C) for 20 minutes to establish a crust.
- Reduce Temperature: After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 1.5 hours. Use a meat thermometer to check for doneness; aim for 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
STEP 5: REST THE ROAST
Once the roast reaches your desired internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy roast.
STEP 6: MAKE THE GRAVY
- Prepare the Drippings: Place the cast-iron skillet on the stovetop over medium heat. If there’s excess fat, you can drain some off, leaving about 2 tablespoons in the pan.
- Add Flour: Sprinkle the flour into the skillet and whisk it into the drippings, cooking for about 2 minutes to eliminate the raw flour taste.
- Add Broth: Gradually whisk in the beef broth, stirring constantly until the mixture is smooth. Bring to a simmer and cook until thickened, about 5-7 minutes.
- Season: Taste and adjust the seasoning with salt and pepper as needed.
STEP 7: SERVE
- Carve the Roast: Once rested, carve the prime rib into slices against the grain.
- Plate and Garnish: Serve the sliced roast on a platter, drizzled with gravy. Garnish with fresh herbs if desired.
- Prep Time: 30 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 600 kcal
- Fat: 40g
- Carbohydrates: 2g
- Protein: 60g