Here’s a proper, flavorful recipe for Pepper-Parmesan Crusted Prime Rib, a rich twist on the classic roast. It features a black pepper and Parmesan cheese crust that forms a bold, savory outer layer while keeping the meat juicy and tender inside.
Pepper-Parmesan Crusted Prime Rib
Servings: 6–8
Prep Time: 20 minutes
Rest Time (Before Roasting): 1–2 hours
Cook Time: 2–2.5 hours (depends on roast size and doneness)
Total Time: Approx. 4–5 hours
Ingredients:
For the Prime Rib:
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1 (5–6 lb) bone-in prime rib roast (2–3 ribs)
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1 tablespoon kosher salt
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1 tablespoon cracked black pepper
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2 teaspoons garlic powder
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1 teaspoon onion powder
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2 tablespoons olive oil or softened butter
For the Pepper-Parmesan Crust:
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1/2 cup grated Parmesan cheese (freshly grated, not pre-shredded)
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2 tablespoons coarsely ground black pepper
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1 tablespoon chopped fresh rosemary (or 1 tsp dried)
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2 teaspoons Dijon mustard
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2 tablespoons olive oil
Instructions:
1. Bring Meat to Room Temperature
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Remove roast from the refrigerator at least 1–2 hours before cooking to ensure even roasting.
2. Preheat Oven
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Preheat to 450°F (230°C).
3. Season the Roast
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Pat the roast dry with paper towels.
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Rub all sides with olive oil or butter.
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Mix salt, garlic powder, onion powder, and black pepper; rub all over the meat.
4. Prepare the Pepper-Parmesan Crust
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In a bowl, mix Parmesan, cracked pepper, rosemary, mustard, and olive oil into a thick paste.
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Spread the crust evenly over the top and sides of the roast, pressing gently to help it adhere.
5. Roast – High Heat Start
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Place the roast, bone-side down, in a roasting pan or on a rack inside a sheet pan.
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Roast at 450°F (230°C) for 20 minutes to develop the crust.
6. Roast – Low and Slow
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Reduce oven temperature to 325°F (165°C).
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Continue roasting for about 15–20 minutes per pound, or until internal temperature reaches:
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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: 135–140°F (57–60°C)
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Use a meat thermometer for accuracy.
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7. Rest the Roast
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Remove from oven, tent loosely with foil, and rest for 20–30 minutes before carving. This helps juices redistribute and brings the temperature up slightly.
8. Slice and Serve
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Carve between the bones for large portions, or remove the bones entirely and slice into steaks.
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Serve with au jus, horseradish cream, or garlic mashed potatoes.
Optional Additions:
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Add a splash of Worcestershire to the crust for extra umami.
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Roast with halved garlic heads or onion wedges for added flavor in the pan drippings.
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Serve with roasted Brussels sprouts, creamed spinach, or Parmesan roasted potatoes.
Let me know if you want a version without cheese, a reverse-sear method, or a wine reduction sauce to go with it.
