Here’s a detailed, step-by-step recipe for a Pepper-Crusted Prime Rib Roast that will come out juicy, tender, and bursting with flavor. I’ll include preparation, seasoning, cooking, and resting tips to ensure it’s perfect.
Pepper-Crusted Prime Rib Roast
Ingredients (Serves 6–8)
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1 (4–6 lb) prime rib roast, bone-in or boneless
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3–4 tablespoons coarse black pepper
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2 tablespoons kosher salt
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1 tablespoon garlic powder
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2 teaspoons onion powder
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2 teaspoons fresh thyme leaves (or 1 tsp dried)
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2 teaspoons fresh rosemary, finely chopped (or 1 tsp dried)
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2–3 tablespoons olive oil
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4 cloves garlic, minced (optional for extra flavor)
Instructions
1. Prepare the Roast
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Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature. This ensures even cooking.
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Pat the roast dry with paper towels. Moisture on the surface can prevent proper browning.
2. Make the Pepper Crust
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In a small bowl, combine the coarse black pepper, kosher salt, garlic powder, onion powder, thyme, and rosemary.
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Rub olive oil all over the roast to help the seasoning stick.
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Generously coat the roast with the pepper-herb mixture, pressing it in so it adheres well. For extra flavor, rub minced garlic over the surface before applying the pepper mix.
3. Preheat the Oven
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Preheat your oven to 450°F (232°C).
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Place a rack in a roasting pan large enough to hold the roast.
4. Sear the Roast
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Place the roast fat-side up on the rack.
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Roast at 450°F (232°C) for 15–20 minutes to create a beautiful crust.
5. Roast Slowly
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Reduce the oven temperature to 325°F (163°C).
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Continue roasting until the internal temperature reaches your desired doneness:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Tip: Use a meat thermometer inserted into the thickest part of the roast for accuracy.
Approximate roasting time:
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Medium-rare: ~15–16 minutes per pound
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Medium: ~18–19 minutes per pound
6. Rest the Roast
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Remove the roast from the oven and tent loosely with aluminum foil.
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Let it rest 20–30 minutes.
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Resting allows juices to redistribute, making the meat juicy and tender.
7. Carve and Serve
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Slice against the grain into thick, juicy slices.
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Serve with horseradish sauce, au jus, or your favorite sides like roasted vegetables or mashed potatoes.
Tips for Extra Juiciness and Flavor
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Dry brine option: Salt the roast 24 hours in advance and refrigerate uncovered. This intensifies flavor and helps form a crisp crust.
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Pan drippings: After roasting, pour pan drippings into a small saucepan, deglaze with a splash of red wine or beef broth, and simmer to make a simple au jus.
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Searing alternative: For an even stronger crust, sear the roast in a hot cast-iron skillet before roasting in the oven.
If you want, I can also give you a step-by-step timing chart based on your roast weight so you can hit perfect medium-rare every time without guesswork. It even includes resting and carving windows.