Here’s a 🥩 Pepper Parm Prime Rib detailed recipe with FAQs for you:
🥩 Pepper Parm Prime Rib Recipe
Ingredients:
- 1 (4–6 lb) prime rib roast (bone-in or boneless)
- 3 tbsp coarse black pepper (freshly cracked)
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- ½ cup grated Parmesan cheese
- 3 tbsp olive oil or softened butter
- 2 sprigs fresh rosemary, chopped (optional)
- 2 sprigs fresh thyme, chopped (optional)
For the Parmesan Pepper Crust:
- ½ cup grated Parmesan cheese
- 2 tbsp black pepper
- 2 tbsp panko breadcrumbs (optional, for extra crunch)
- 1 tbsp olive oil
Instructions:
- Prep the Roast
- Remove prime rib from fridge 1–2 hours before cooking to bring to room temperature.
- Pat dry with paper towels.
- Season
- Mix together salt, black pepper, garlic powder, onion powder, paprika, and herbs.
- Rub roast with olive oil or butter. Coat evenly with seasoning mixture.
- Sear (Optional but recommended)
- Preheat oven to 500°F (260°C).
- Place roast on a rack in a roasting pan, fat side up.
- Roast at 500°F for 15 minutes to sear.
- Roast Low & Slow
- Reduce oven to 325°F (165°C).
- Continue roasting until internal temperature reaches:
- Rare: 120°F (49°C)
- Medium Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Parmesan Pepper Crust
- In a small bowl, mix Parmesan, black pepper, panko, and olive oil.
- Spread evenly over the top of the roast during the last 20 minutes of cooking.
- Rest
- Remove from oven, tent loosely with foil, and let rest for 20–30 minutes before carving.
- Serve
- Slice thickly and serve with horseradish cream or au jus.
❓ FAQs
Q1: Can I make this without Parmesan?
Yes — just double the pepper crust for a pure pepper prime rib.
Q2: How long do I cook it per pound?
At 325°F, it takes about 15–20 minutes per pound for medium-rare. Always check with a meat thermometer.
Q3: Do I need to tie the roast?
If it’s bone-in, tying helps keep shape and even cooking. Boneless doesn’t need tying.
Q4: Can I use pre-grated Parmesan?
Freshly grated is best for flavor and melting, but pre-grated works too.
Q5: Should I cook fat side up or down?
Always roast fat side up so the juices baste the meat as it cooks.
Q6: Can I prep ahead?
Yes — season the roast and refrigerate uncovered overnight. This dry-aging effect enhances flavor and creates a better crust.
Q7: What’s the best side dish?
Mashed potatoes, roasted veggies, creamed spinach, Yorkshire pudding, or garlic bread pair beautifully.
Q8: How do I store leftovers?
Refrigerate slices in an airtight container up to 4 days. For reheating, warm gently in foil at 250°F to avoid drying out.
Would you like me to also include a creamy pepper-Parmesan sauce to drizzle over the prime rib for extra richness?