Pepper Parm Prime Rib
Pepper Parm Prime Rib is tender, juicy, and richly seasoned.It features a bold pepper-Parmesan crust with a buttery interior.Perfect for holidays and special gatherings.A simple yet impressive main course.
Ingredients
- 1 prime rib roast (4–5 kg / 8–10 lbs)
- 3 tablespoons olive oil or softened butter
- 3 tablespoons freshly cracked black pepper
- 1½ cups grated Parmesan cheese
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 tablespoon fresh rosemary, chopped
Instructions
- Remove prime rib from the refrigerator 1 hour before cooking.
- Preheat oven to 230°C (450°F).
- Pat the roast dry with paper towels.
- Rub all over with olive oil or butter.
- In a bowl, combine pepper, Parmesan, garlic, salt, rosemary, and thyme.
- Press the mixture firmly onto all sides of the roast.
- Place roast fat-side up on a rack in a roasting pan.
- Roast for 20 minutes to form a crust.
- Reduce oven temperature to 165°C (325°F) and continue roasting until desired doneness (about 15 minutes per pound).
Notes
- Internal temperature rises during resting.
- Use freshly cracked pepper for best flavour.
- Parmesan forms a savory crust, not a heavy cheese layer.
- Always slice against the grain.
- A meat thermometer ensures perfect doneness.