Time
210 min
Serving
8 persons
Calories
562
Juicy, tender prime rib roast and delicious gravy.
Ingredients
- beef prime rib roast at room temperature: 1 piece (4.5 pound)
- coarse sea salt: (or as needed)
- black pepper: (or as needed, freshly ground)
- onion, quartered: 1 piece
- unsalted butter: 0.25 cup
- all-purpose flour: 0.25 cup
- red wine: 0.25 cup
- carton beef stock: 1 piece (32 ounce)
- sprigs fresh thyme: 4 piece
Metric Conversion
Stages of cooking
-
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.
