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Pepper Parmesan Prime Rib

A juicy, pepper-crusted, cheesy-scented centerpiece that's perfect for holiday feasts or special family dinners.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4–6 lbs prime rib roast (bone-in) For best flavor, use bone-in.
  • 2–3 tbsp olive oil or melted butter Choose based on preference.
  • 3 tbsp coarsely cracked black pepper Freshly cracked gives the best flavor.
  • 3 tbsp finely grated Parmesan cheese Freshly grated gives the best flavor.
  • 4 cloves garlic, minced Or use 2 tbsp garlic paste.
  • 2 tsp kosher salt Adjust to taste.
  • 1–2 tsp fresh rosemary or thyme, chopped Optional.
  • 1 tsp onion powder Optional, for added depth.
  • 1/2 cup beef stock or red wine For pan sauce/au jus.
  • fresh herbs for garnish (parsley, thyme)
Optional serving suggestions
  • 3 tbsp horseradish cream Combine 3 tbsp sour cream, 1 tbsp prepared horseradish, salt, and lemon.
  • roasted vegetables, mashed potatoes, or a crisp green salad For sides.

Method
 

Preparation
  1. Remove roast from refrigerator 1–2 hours before cooking to bring it to room temperature.
  2. Preheat oven to 450°F (232°C) and position rack in the lower third of the oven.
  3. Pat the roast dry with paper towels and rub all over with olive oil or melted butter.
  4. In a small bowl, combine cracked black pepper, grated Parmesan, minced garlic, kosher salt, rosemary (if using), and onion powder; mix into a coarse paste.
  5. Press the pepper-Parmesan mixture evenly over the entire roast, focusing on the top and exposed fat.
  6. Place the roast bone-side down on a rack in a roasting pan and insert a digital meat thermometer.
Cooking
  1. Roast at 450°F for 15–20 minutes to build a crust.
  2. Reduce oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches desired doneness.
  3. For rare, remove at 115°F (46°C); for medium-rare, remove at 125°F (52°C); for medium, remove at 135°F (57°C).
Resting & Serving
  1. Transfer roast to a cutting board and tent loosely with foil; let rest for 20–30 minutes.
  2. While resting, place the roasting pan over medium heat, add beef stock or red wine, scrape up browned bits, then simmer for 3–5 minutes to make au jus.
  3. Slice the roast and serve with au jus and horseradish cream.

Notes

Use coarsely cracked pepper for better texture. Resting the meat is crucial for juiciness.