🥩🧀 Pepper Parm Prime Rib Roast
🧂 Ingredients
For the Prime Rib:
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1 (5–6 lb) bone-in prime rib roast (2–3 ribs)
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1 tbsp kosher salt
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1 tbsp freshly cracked black pepper (use coarse for crust)
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2 tsp garlic powder
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1 tbsp fresh rosemary, minced (or 1 tsp dried)
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2 tbsp olive oil or softened butter
For the Parmesan Crust:
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3/4 cup freshly grated Parmesan cheese
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1 tbsp black pepper (adjust to taste)
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1/2 tsp smoked paprika (optional)
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1 tbsp Dijon mustard or horseradish (helps the crust stick)
🔥 Instructions
1. Prep the Roast:
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Let the prime rib sit at room temperature for 1–2 hours before roasting.
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Pat dry with paper towels.
2. Season the Meat:
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Mix salt, garlic powder, rosemary, and 1 tbsp pepper with olive oil or butter.
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Rub all over the roast, covering all sides generously.
3. Roast — First Stage:
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Preheat oven to 450°F (230°C).
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Place the roast, fat side up, in a roasting pan or on a rack over a sheet tray.
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Roast for 20 minutes to create a sear.
4. Apply Parmesan Crust:
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Reduce oven temp to 325°F (160°C).
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Mix Parmesan, pepper, paprika, and Dijon/horsradish into a paste or crumb topping.
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Carefully press onto the top and sides of the roast (use a spatula or hands).
5. Continue Roasting:
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Roast for 1.5 to 2 hours, or until internal temperature reaches:
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120°F (49°C) for rare
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130°F (54°C) for medium-rare
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135°F (57°C) for medium
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Use a meat thermometer for accuracy.
6. Rest the Meat:
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Remove from oven and tent with foil.
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Let rest 20–30 minutes before slicing (temperature will rise slightly as it rests).
🍽️ Serving Ideas:
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Slice into thick rib-eye style steaks.
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Serve with creamy horseradish sauce, au jus, or garlic mashed potatoes.
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Pair with roasted vegetables or a crisp arugula-Parmesan salad.