Here is a recipe for a Pepper Parmesan-Crusted Prime Rib Roast, blending bold pepper flavor, umami-rich Parmesan, and a perfectly cooked prime rib. This version is ideal for special occasions or a show-stopping dinner.
🥩 Pepper Parmesan Prime Rib Roast
🕒 Total Time: ~3.5 to 4.5 hours
Prep Time: 30 min
Cook Time: 2 to 3 hours (depends on roast size)
Rest Time: 30 minutes
🔪 Ingredients
For the Prime Rib:
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1 (5 to 7-pound) bone-in prime rib roast (3-4 ribs, feeds 6-8 people)
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2 tablespoons kosher salt
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2 tablespoons coarsely ground black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon fresh rosemary, chopped (optional)
For the Parmesan Pepper Crust:
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1.5 cups freshly grated Parmesan cheese
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1/4 cup coarsely ground black pepper
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2 tablespoons Dijon mustard
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2 tablespoons olive oil or softened butter
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4 cloves garlic, minced
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1 tablespoon fresh thyme leaves (or 1 tsp dried)
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1 tablespoon chopped fresh parsley
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Optional: 1/2 teaspoon crushed red pepper flakes for mild heat
🧂 Optional Prep (Highly Recommended)
Dry-Brine the Roast (24-48 hours in advance):
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Pat the roast dry with paper towels.
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Rub all over with kosher salt.
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Place uncovered on a rack in the fridge for 24 to 48 hours. This enhances flavor and helps form a great crust.
🔥 Instructions
1. Bring to Room Temperature
Remove the roast from the fridge at least 2 hours before cooking. This ensures even cooking.
2. Preheat Oven
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Preheat your oven to 450°F (232°C).
3. Season the Roast
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Mix black pepper, garlic powder, onion powder, and optional herbs.
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Rub evenly over the surface of the roast (except bone side).
4. Roast – Initial Sear
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Place roast bone side down or on a rack in a roasting pan.
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Roast at 450°F for 20 minutes to form a crust.
5. Prepare the Parmesan Crust
While the roast is searing:
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In a bowl, combine Parmesan, Dijon mustard, black pepper, garlic, thyme, parsley, red pepper flakes, and olive oil or butter.
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Mix into a thick paste.
6. Lower Temperature & Add Crust
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Reduce oven to 325°F (163°C).
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Remove roast briefly, gently press the Parmesan mixture over the top and sides of the roast (avoid the bone side).
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Return roast to oven.
7. Roast Until Desired Doneness
Use a meat thermometer. Roast until:
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Rare: 120–125°F
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Medium-Rare: 130–135°F
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Medium: 135–140°F
(Temp will rise ~5°F during resting)
Estimated times (after initial sear):
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12–15 min per pound at 325°F
8. Rest the Roast
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Remove roast from oven.
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Tent loosely with foil.
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Let rest 30–45 minutes. This allows juices to redistribute.
🔪 Carving & Serving
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Slice between the bones for individual bone-in portions, or remove the bones and slice roast into 1/2″ to 3/4″ thick slices.
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Serve with:
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Horseradish cream
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Au jus or red wine jus
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Roasted vegetables or mashed potatoes
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🍷 Pairing Suggestions
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Red Wine: Cabernet Sauvignon, Syrah, or Malbec
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Sides: Garlic mashed potatoes, roasted Brussels sprouts, creamed spinach
🔁 Variations
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Add breadcrumbs (1/4 cup) to the Parmesan crust for extra crunch.
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Swap Dijon mustard with horseradish for a sharper bite.
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For a smoky twist, add a touch of smoked paprika to the crust.
Would you like a printable version or suggestions for side dishes and wine pairings?