Here’s a detailed recipe for Pepper Parmesan Prime Rib, including tips and frequently asked questions (FAQs) to ensure you get perfect results every time.
🥩 Pepper Parmesan Prime Rib Recipe
Serves: 8-10 | Prep Time: 20 mins | Cook Time: ~2-2.5 hrs | Rest Time: 30 mins
🧂 Ingredients
For the Prime Rib:
- 1 (6-8 lb) bone-in prime rib roast
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
- 3 tbsp olive oil or softened butter
For the Parmesan Crust:
- ¾ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tbsp black pepper (coarsely ground)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tbsp chopped parsley (optional)
🔪 Instructions
Step 1: Prep the Meat
- Bring to Room Temp: Remove the prime rib from the fridge at least 2 hours before cooking.
- Preheat oven to 450°F (230°C).
Step 2: Season the Roast
- Mix the salt, pepper, garlic powder, rosemary, thyme, and olive oil/butter into a paste.
- Rub this mixture evenly over the entire surface of the roast.
Step 3: Roast (Initial High Heat)
- Place the roast bone-side down in a roasting pan or on a rack inside the pan.
- Roast at 450°F for 20 minutes to develop a crust.
Step 4: Lower Temperature
- Reduce oven temp to 325°F (163°C) and continue roasting until:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 135°F (57°C)
(This typically takes 1.5 to 2 hours depending on size)
Step 5: Add the Pepper Parmesan Crust
- In a bowl, mix Parmesan, panko, pepper, garlic powder, and oil/butter.
- At 15 minutes before the roast reaches your desired internal temp, gently press the crust mixture onto the top and sides of the roast.
- Increase oven temp to 400°F (204°C) for the final 10–15 minutes to brown the crust.
Step 6: Rest and Serve
- Remove roast when it’s 5°F below your target internal temperature.
- Tent loosely with foil and let it rest for 25–30 minutes.
- Slice between the bones and serve with horseradish sauce, au jus, or your favorite sides.
🍷 Suggested Pairings
- Wine: Cabernet Sauvignon, Syrah, or Malbec
- Sides: Garlic mashed potatoes, roasted Brussels sprouts, creamed spinach, or Yorkshire pudding
❓FAQs
Q: Can I make this with a boneless prime rib?
A: Yes! Reduce the cook time slightly and consider tying the roast with butcher’s twine for even shape and cooking.
Q: Should I sear the roast in a pan instead of roasting at 450°F first?
A: Either works, but the oven sear method is simpler for a large roast and gives an even crust.
Q: What’s the best way to get an accurate internal temperature?
A: Use a meat thermometer or a leave-in digital probe placed in the thickest part of the roast, not touching bone.
Q: Can I prepare it a day ahead?
A: Yes! Season the roast and refrigerate uncovered overnight to dry-brine. Let it come to room temp before roasting.
Q: How do I reheat leftovers without drying them out?
A: Wrap slices in foil with a splash of beef broth and reheat in a 300°F oven for 10–15 minutes.
Q: Can I use pre-grated Parmesan?
A: Freshly grated is best—it melts better and has richer flavor. Pre-grated can work but may be drier or grainy.
Would you like this as a printable PDF or adapted for a smaller roast?