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This Pepper Parmesan Prime Rib is a bold and flavorful twist on the classic roast. A generous crust of cracked black pepper, garlic, herbs, and Parmesan cheese seals in the juices while adding a savory, cheesy crunch. Perfect for special occasions or a memorable holiday dinner.
⏱️ Prep & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours (depending on size and desired doneness)
- Rest Time: 30 minutes
- Total Time: ~3 hours
🧰 Equipment:
- Roasting pan with rack
- Meat thermometer (instant-read or oven-safe)
- Mixing bowl
- Garlic press (optional)
- Foil
- Carving knife
📝 Ingredients:
For the Prime Rib:
- 1 bone-in prime rib roast (5–6 lbs) – Bone-in keeps it moist and flavorful
- 2 tbsp olive oil – Helps the crust stick and brown
- 1.5 tbsp kosher salt – Season well to bring out the meat’s flavor
- 1 tbsp coarsely ground black pepper – The key to the crust
- 2 tsp garlic powder or 4 cloves fresh garlic (minced) – Aromatic base
- 1 tbsp chopped fresh rosemary or 1 tsp dried – Adds herby depth
- 1 tbsp chopped fresh thyme or 1 tsp dried – Balances richness
- 3/4 cup freshly grated Parmesan cheese – Creates a crispy, cheesy crust
Optional:
- 1 tsp onion powder – Extra flavor layer
- Zest of 1 lemon – Adds brightness to the crust
📌 Ingredient Notes:
- Prime Rib: Use a well-marbled cut for best results. Ask your butcher to French the bones for presentation if desired.
- Parmesan: Use fresh Parmigiano-Reggiano, not pre-grated.
- Pepper: Freshly cracked black pepper gives the best texture and flavor.
👩🍳 Instructions:
- Bring to Room Temperature:
- Remove the roast from the fridge at least 2 hours before cooking.
- Preheat Oven:
- Set oven to 450°F (230°C).
- Prepare the Crust:
- In a bowl, mix olive oil, salt, pepper, garlic, herbs, Parmesan, and optional lemon zest.
- Rub the mixture all over the roast, pressing to adhere.
- Roast High and Fast:
- Place roast bone-side down on a rack in a roasting pan.
- Roast for 20 minutes at 450°F.
- Lower and Slow:
- Reduce oven temperature to 325°F (165°C).
- Continue roasting for 1.5–2 hours, until internal temp is:
- Rare: 120–125°F
- Medium-rare: 130°F
- Medium: 135–140°F
- Rest:
- Remove roast from oven and tent loosely with foil.
- Let rest for 30 minutes before carving. (Temp will rise ~5°F.)
- Carve and Serve:
- Slice between the bones for large servings or remove the bone to slice thinly.
🍽️ Nutrition Facts (per 6 oz serving, approx.):
- Calories: 480
- Protein: 38g
- Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 125mg
- Carbs: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 780mg
Note: Values vary based on exact ingredients and serving size.
💡 Tips:
- Use a thermometer! Prime rib is expensive—don’t guess.
- Resting is crucial to keep the juices in.
- Sear at high temp first for a crispy crust and then roast gently.
- Don’t trim fat—it bastes the roast and adds flavor.
🔄 Variations:
- Horseradish Parmesan Crust: Add 2 tbsp prepared horseradish to the crust mixture for zing.
- Herb-Heavy Crust: Use sage and oregano for an earthier profile.
- Smoked Prime Rib: Smoke the roast at 225°F for 4–5 hours instead of roasting in the oven.
- Crustless (Low Pepper): For a milder version, reduce pepper and skip Parmesan for a classic salt-garlic-herb rub.
