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Prime Rib Roast with Crawfish-Onion Gravy

COOK TIME
1 hr 30 mins
PREP TIME
20 mins
SERVINGS
8-10
RATE THIS RECIPE
(6)
Nathan Congleton / TODAY
COOK TIME
1 hr 30 mins
PREP TIME
20 mins
SERVINGS
8-10
RATE THIS RECIPE
(6)

Ingredients

Prime Rib Roast
  • 1/4 teaspoon coarsely ground black pepper
  • 3 tablespoons kosher salt
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced garlic
  • 1 5-pound bone-in-beef rib roast, fat trimmed about 1/8-inch thickness
  • Crawfish-Onion Gravy
  • 8 tablespoons (1 stick) unsalted butter
  • 1 large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 tablespoon rubbed fresh sage
  • tablespoons all-purpose flour
  • 1/4 cup chopped green onions
  • 1/2 cup heavy cream
  • 1 cup unsalted chicken stock
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 2 pounds shelled crawfish tail meat, chopped
  • Chef notes

    I love making this dish for special guests on special occasions. It's full of drama, taste and makes a big impression. It's paradise for people who love meat and seafood. 

    Technique tip: Roast until a meat thermometer inserted into the thickest part of the beef registers 130 degrees for medium rare or 150 degrees for medium.

    Swap option: You may substitute the crawfish for lump crab meat which can be easier to find than crawfish.

    Preparation

    For the prime rib roast:

    1.

    Preheat the oven to 375°F. Fit a shallow roasting pan with a rack.

    2.

    In a small bowl, combine the pepper, salt, rosemary and garlic. Rub evenly over the rib roast.

    3.

    Place the roast, fat side up, on the rack.

    4.

    Roast until a meat thermometer inserted into the thickest part of the beef registers 130°F for medium rare or 150°F for medium, 1 to 1½ hours.

    5.

    Let rest, tented with aluminum foil, for 20 minutes before carving.

    For the crawfish-onion gravy:

    1.

    In a large skillet, melt the butter over medium-high heat. Add the onion, bell pepper and sage. Cook, stirring often, until the onion is translucent, about 3 minutes. Add the flour and green onions and cook, stirring continuously, until well blended, about 3-4 minutes.

    2.

    Stir in the cream, stock, cayenne and a pinch of salt and black pepper. Keep stirring and cook until gravy has thickened, about 5 minutes.

    3.

    Fold in the crawfish meat and cook until heated through, about 5 minutes. Serve immediately with the sliced rib roast.