Here’s a bold and flavorful Pepper Parm Prime Rib recipe — a juicy, tender prime rib roast crusted with cracked black pepper, garlic, Parmesan, and herbs for a stunning centerpiece.
🥩 Pepper Parm Prime Rib
Ingredients
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1 (5–7 lb) prime rib roast (bone-in or boneless)
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4 tbsp olive oil (or softened butter)
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6 cloves garlic, minced
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½ cup freshly grated Parmesan cheese
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2 tbsp freshly ground black pepper (coarsely cracked)
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1 tbsp kosher salt
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2 tsp fresh rosemary, finely chopped
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2 tsp fresh thyme, finely chopped
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1 tsp onion powder
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½ tsp smoked paprika (optional, for depth)
Instructions
1. Prep the Roast
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Remove prime rib from fridge at least 1–2 hours before cooking to come to room temperature.
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Pat dry with paper towels.
2. Make the Rub
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Mix olive oil (or butter), garlic, Parmesan, black pepper, salt, rosemary, thyme, onion powder, and paprika into a paste.
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Rub mixture generously all over the roast, pressing to form a crust.
3. Roast
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Preheat oven to 450°F (230°C).
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Place roast fat-side up on a rack in a roasting pan.
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Roast at 450°F for 15 minutes to sear.
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Lower oven to 325°F (160°C) and continue roasting until desired doneness:
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120°F (49°C) for rare
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130°F (54°C) for medium rare
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140°F (60°C) for medium
(Check with a meat thermometer in the thickest part.)
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4. Rest
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Remove from oven, tent with foil, and let rest 20–30 minutes before slicing. This keeps juices in.
5. Serve
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Slice thick or thin. Serve with creamy horseradish sauce, au jus, or extra Parmesan sprinkled on top.
✨ Tips & Variations
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For a stronger crust: mix panko breadcrumbs + Parmesan and press onto the roast before searing.
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Add a splash of red wine or beef stock to the roasting pan for a quick au jus.
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If you love heat, add a touch of crushed red pepper to the rub.