Pepper Parm Prime Rib
If you’re looking to elevate a classic prime rib, a Pepper-Parmesan crust adds bold flavor, texture, and a beautiful finish. Here’s a restaurant-quality version you can make at home.
🥩 Ingredients (Serves 6–8)
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1 (5–7 lb) prime rib roast (bone-in or boneless)
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2 tbsp kosher salt
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1 tbsp garlic powder
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1 tbsp fresh rosemary, finely chopped
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2 tbsp olive oil
Pepper-Parmesan Crust:
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¾ cup freshly grated Parmesan cheese
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2 tbsp coarsely cracked black pepper
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1 tbsp Dijon mustard
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1 tbsp melted butter
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1 tbsp minced garlic
🔥 Instructions
1. Prep the Roast
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Remove prime rib from the fridge 1–2 hours before cooking.
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Pat dry and season all over with salt, garlic powder, and rosemary.
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Rub lightly with olive oil.
2. Roast Low & Slow
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Preheat oven to 250°F (120°C).
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Place roast on a rack in a roasting pan.
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Roast until internal temp reaches:
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115–118°F for rare
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120–125°F for medium-rare
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130°F for medium
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(Approx. 20–25 minutes per pound, but always go by temperature.)
3. Add the Pepper-Parmesan Crust
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Mix Parmesan, cracked pepper, Dijon, butter, and garlic.
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Remove roast when it’s about 5–7°F below your target temp.
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Increase oven to 500°F (260°C).
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Press crust mixture firmly onto the top and sides.
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Return to oven for 5–10 minutes until browned and crisp.
4. Rest
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Tent loosely with foil.
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Rest 20–30 minutes before slicing.
🍷 Serving Suggestions
Pairs beautifully with:
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Creamy horseradish sauce
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Roasted garlic mashed potatoes
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Red wine jus
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A bold Cabernet Sauvignon
Pro Tips
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Use freshly grated Parmesan, not pre-shredded.
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Crack whole peppercorns for the best flavor and texture.
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For an extra crusty finish, broil briefly (watch closely).