CAST-IRON SKILLET PRIME RIB ROAST AND GRAVY
Juicy, tender prime rib roast and delicious gravy.
Provided by Al Mccready
Categories Main Dish Recipes Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- 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 562.2 calories, Carbohydrate 7.9 g, Cholesterol 110.1 mg, Fat 45.2 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 19.9 g, Sodium 557.5 mg, Sugar 2.7 g
PRIME RIB (FOOLPROOF ) WITH AU JUS GRAVY
A Christmas dinner tradition in my family accompanied with twice baked potatoes, rolls, green beans, fruit and great desserts! And the left overs are even better. Find roasts on sale?--have butcher give you the twine and place the seasonings on the roast, tie and freeze. Will marinate itself while you thaw it.
Provided by Shawn C
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Have butcher cut ribs away from roast.
- Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
- START IN EARLY AM (6 OR 7).
- Let rib roast stand for at least 2 hours until room temperature.
- Place meat in iron skillet, fat side up.
- Place in cold oven; turn on to 350° for one hour.
- Turn off oven.
- DO NOT PEEK OR OPEN OVEN AT ALL!
- For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
- Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
- Put all gravy ingredients into skillet except cornstarch and water.
- Scrape bottom of skillet to remove bits from pan.
- When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.
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