Pepper Parm Prime Rib Roast
Prime rib rubbed with black pepper, garlic, herbs, and Parmesan for a crispy, savory crust and perfectly juicy center.
Ingredients:
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1 (4–6 lb) bone-in prime rib roast (3–4 ribs)
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2 tbsp olive oil or softened butter
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1/4 cup freshly grated Parmesan cheese
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1 1/2 tbsp coarse black pepper
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1 tbsp kosher salt
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2 tsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme
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1 tsp dried rosemary
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Optional: 1/2 tsp crushed red pepper for a kick
Instructions:
1. Let It Come to Room Temp:
Remove roast from fridge 1–2 hours before roasting. Pat dry.
2. Preheat Oven:
Preheat to 450°F (230°C).
3. Make the Crust Rub:
In a bowl, mix olive oil (or butter), Parmesan, pepper, salt, garlic powder, herbs, and spices into a paste.
4. Season the Roast:
Rub the mixture all over the roast, pressing it into the meat.
5. Roast It Hot, Then Low:
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Place roast bone-side down in a roasting pan or cast iron skillet.
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Roast at 450°F for 20 minutes to sear the crust.
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Reduce heat to 325°F (165°C) and continue roasting until internal temp reaches:
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120°F for rare
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130°F for medium-rare
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140°F for medium
(Use a meat thermometer — estimate 13–15 minutes per pound.)
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6. Rest:
Remove from oven and loosely tent with foil. Rest 20–30 minutes before carving — temp will rise as it rests.
️ Serving Suggestions:
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Spoon pan drippings over slices
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Serve with creamy horseradish sauce, mashed potatoes, or roasted veggies
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Pair with a bold red wine like Cabernet or Syrah