Step 1

Start by preheating your oven to 425°F.

Step 2

To a small bowl, add the minced garlic and the dry seasonings. Mix together to create a rub.

Step 3

Next, prepare your pork ribeye roast. Pat the roast dry with paper towels, then rub it with the rub, making sure to cover the entire roast evenly.

Step 4

Heat a large cast-iron skillet over medium-high heat. Once hot add the olive oil and swirl to coat the bottom of the pan. Add the roast and sear on all sides until it forms a nice crust, about 4-5 minutes per side.

Step 5

Once the roast is seared, place the whole skillet into the preheated oven. Roast the pork for about 17-18 minutes per pound (depending on the thickness of your roast), or until the internal temperature of the roast reaches between 145°F on an instant read meat thermometer. Keep in mind that the temperature will continue to rise slightly as it rests, but the internal temperature does need to reach 145°F on an instant read meat thermometer, followed by at least a 3 minute rest, to be safe to eat.

Step 6

After the roast is cooked, remove the skillet from the oven and transfer it to a cutting board. Tent with aluminum foil for 10-15 minutes to rest while you prepare the gravy.

Step 7

Discard the drippings from the pan, then return the same skillet to the stove and melt the butter over medium heat. Add the chopped onion and sauté until it's softened and golden brown, about 5 minutes.

Step 8

Sprinkle the flour over the onions and stir to combine, cooking for another 2 minutes. This will help thicken your gravy.

Step 9

Slowly whisk in the beef broth, making sure to scrape the bottom of the skillet to incorporate any flavorful bits stuck to the bottom. Continue to cook the gravy until it thickens to your desired consistency, about 5-10 minutes.

Step 10

Taste the gravy and add additional salt and pepper if needed.

Step 11

After the roast has rested, slice it and serve with the homemade gravy.