Pepper Parm Prime Rib

Instructions:

  1. Preheat Oven:
    • 450°F (230°C)
  2. Prepare the Roast:
    • Pat the prime rib dry with paper towels.
    • In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
    • Rub the mixture all over the roast.
  3. Add Parmesan Crust:
    • Press grated Parmesan cheese onto the top and sides of the roast for a golden, cheesy crust.
  4. Roast:
    • Place roast on a rack in a roasting pan, fat side up.
    • Roast at 450°F (230°C) for 15–20 minutes to sear the outside.
    • Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:
      • Rare: 120–125°F (49–52°C)
      • Medium-rare: 130–135°F (54–57°C)
      • Medium: 140–145°F (60–63°C)
    • This usually takes 1.5–2 hours depending on roast size.
  5. Rest the Roast:
    • Remove from oven, tent with foil, and let rest for 20–30 minutes. This allows juices to redistribute.
  6. Serve:
    • Slice against the grain and serve with au jus, horseradish sauce, or roasted vegetables.

💡 Tips:

  • Let the prime rib sit at room temperature for 1 hour before roasting to ensure even cooking.
  • Use a meat thermometer for perfect doneness; it’s better than guessing.
  • For extra flavor, you can add a pinch of smoked paprika or cayenne to the rub for a subtle kick.

If you like, I can also give you a slow-roasted Pepper Parm Prime Rib version that’s ultra-tender, with a melt-in-your-mouth crust and minimal effort.

Do you want me to share that slow-roast version?Oh yes! 🥩🧂 Pepper Parm Prime Rib is an indulgent, flavorful roast—crusted with black pepper and Parmesan, tender and juicy inside. Perfect for a special dinner or holiday feast. Here’s a detailed recipe:

Pepper Parm Prime Rib

Ingredients (Serves 6–8):

  • 1 (4–5 lb) prime rib roast, bone-in or boneless
  • 2–3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ½ cup grated Parmesan cheese

Instructions:

  1. Preheat Oven:
    • 450°F (230°C)
  2. Prepare the Roast:
    • Pat the prime rib dry with paper towels.
    • In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
    • Rub the mixture all over the roast.
  3. Add Parmesan Crust:
    • Press grated Parmesan cheese onto the top and sides of the roast for a golden, cheesy crust.
  4. Roast:
    • Place roast on a rack in a roasting pan, fat side up.
    • Roast at 450°F (230°C) for 15–20 minutes to sear the outside.
    • Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:
      • Rare: 120–125°F (49–52°C)
      • Medium-rare: 130–135°F (54–57°C)
      • Medium: 140–145°F (60–63°C)
    • This usually takes 1.5–2 hours depending on roast size.
  5. Rest the Roast:
    • Remove from oven, tent with foil, and let rest for 20–30 minutes. This allows juices to redistribute.
  6. Serve:
    • Slice against the grain and serve with au jus, horseradish sauce, or roasted vegetables.

💡 Tips:

  • Let the prime rib sit at room temperature for 1 hour before roasting to ensure even cooking.
  • Use a meat thermometer for perfect doneness; it’s better than guessing.
  • For extra flavor, you can add a pinch of smoked paprika or cayenne to the rub for a subtle kick.

If you like, I can also give you a slow-roasted Pepper Parm Prime Rib version that’s ultra-tender, with a melt-in-your-mouth crust and minimal effort.

Do you want me to share that slow-roast version?