Simple Roasted Prime Rib

Lightly adapted from Saveur Magazine


3 lb. boneless prime rib, at room temperature
Kosher salt and freshly ground black pepper, to taste
Fleur de sel, for serving (optional)

For the sauce:
3/4 cup Cabernet red wine
1/2 cup beef stock
roux (1 tablespoon soft butter combined with 1 tablespoon flour)
1 tablespoon butter, optional


Heat oven to 450°. Heat a 10” cast-iron skillet over high heat. Pat the room temperature meat completely dry with paper towels and generously season with salt and pepper. Cook over a medium high heat, turning as needed, searing on all sides until well browned, about 12–15 minutes.

Place the meat fat side up and into a preheated oven; roast for 30 minutes. Reduce oven to 300°; roast until desired doneness, about 30 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part of meat registers 120°. Transfer meat to a cutting board and cover loosely with aluminum foil; let rest 20 minutes before slicing. Season with fleur de sel and more pepper.

Make the pan sauce by pouring out all but 1-2 tablespoons of fat from the skillet. Deglaze the pan with red wine, scraping up all the brown bits from the pan. Reduce to about 1/2. Add stock and roux, stirring and cooking until flour is cooked and sauce begins to thicken. Strain, and serve the sauce with the prime rib.

COOK’S NOTES: This method works best with a heavy skillet, like cast iron, which ensures a quick sear and even roasting in the oven.