![](https://cdn.statically.io/img/www.allrecipes.com/thmb/r12wkP5rBgHD-xkuGq_s7a07zg8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9437476-8e98f53a90574f1182aaeb549f2d4744.jpg)
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
Directions
-
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 (per serving)
562 | Calories |
45g | Fat |
8g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 562 | |
% Daily Value * | |
Total Fat 45g | 58% |
Saturated Fat 20g | 100% |
Cholesterol 110mg | 37% |
Sodium 558mg | 24% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 28g | 55% |
Vitamin C 10mg | 11% |
Calcium 33mg | 3% |
Iron 8mg | 47% |
Potassium 478mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.