Prep: 15 mins | Cook: 3 hrs | Additional: 15 mins Servings: 8
14.5-pound beef prime rib roast at room temperature
Coarse sea saltas needed
Freshly ground black pepperas needed
1onionquartered
¼cupunsalted butter
¼cupall-purpose flour
¼cupred wine
132-ounce carton beef stock
4sprigs fresh thyme
Instructies
Preheat the oven to 275 degrees F (135 degrees C).
Rub the beef roast with sea salt and black pepper.
Heat a large cast-iron skillet over medium-high heat; sear the roast on all sides in the hot skillet, 2 to 3 minutes per side.
Turn the roast so the ribs and fat side are facing up.
Roast the prime rib in the preheated oven for 45 minutes; scatter onion quarters around the 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 the roast from the skillet, wrap the meat in aluminum foil, and let it rest for 15 to 20 minutes to allow juices to reabsorb into the meat.
Leave the onion pieces in the skillet.
Pour drippings from the skillet into a bowl and skim off excess grease.
Return degreased drippings to the skillet with onion pieces, place over medium heat, and melt butter in the drippings.
Whisk flour into the mixture to make a paste, 1 to 2 minutes.
Stir red wine into the flour paste until smooth.
Mix beef stock into pan gravy until smooth; stir thyme sprigs into the gravy.
Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes.
Strain the gravy, discard onion pieces and thyme, and serve with prime rib.
