Here’s a bold and flavorful take on a classic roast — Pepper Parm Prime Rib. It combines the richness of prime rib with a crust of cracked black pepper, Parmesan cheese, garlic, and herbs. The result? A juicy, tender roast with a savory, crispy crust that’ll make your dinner table unforgettable.
🥩 Pepper Parm Prime Rib Roast
📝 Ingredients (Serves 6–8)
1 (4–6 lb) prime rib roast (bone-in or boneless)
2–3 tbsp olive oil
1½ tbsp kosher salt
1½ tbsp coarsely cracked black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tsp thyme (optional)
½ cup grated Parmesan cheese (use real Parmigiano-Reggiano for best flavor)
🕓 Prep Tip:
Take your roast out of the fridge 2 hours before roasting to come to room temp — this ensures more even cooking.
🔥 Instructions
1. Preheat & Prep
Preheat oven to 450°F (232°C).
Pat roast dry with paper towels.
Rub all sides with olive oil.
2. Make the Crust
Mix together in a bowl:
Salt
Cracked pepper
Garlic powder
Onion powder
Rosemary
Parmesan
Press this mixture all over the roast to coat it generously.
3. Roast
Place roast bone side down (or fat side up) on a rack in a roasting pan.
Roast at 450°F for 20 minutes to sear the crust.
Reduce oven to 325°F (163°C) and continue roasting until internal temp reaches:
120°F for rare
130°F for medium rare
140°F for medium
⏱️ This usually takes 15–20 minutes per pound, depending on your oven.
4. Rest
Remove from oven and tent with foil.
Let rest for 20–30 minutes before slicing — internal temp will rise slightly during resting.
🍽️ Serving Ideas
Horseradish cream or garlic herb butter
Serve with mashed potatoes, creamed spinach, or roasted root veggies
Pair with a bold red wine like Cabernet Sauvignon or Syrah
❄️ Leftovers?
Slice thin for prime rib sandwiches, or dice and toss into hash, fried rice, or beef stroganoff.
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