Pepper Parm Prime Rib

Description

This Pepper Parm Prime Rib is a luxurious, tender roast encrusted with a savory blend of cracked black pepper, Parmesan cheese, garlic, and fresh herbs. The prime rib is slow-roasted to a perfect medium-rare, locking in juices while creating a flavorful crust. Ideal for festive occasions or elegant dinners, this dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad.

Ingredients for Pepper Parm Prime Rib

• 1 (5–6 lb) bone-in prime rib roast

• 2 tbsp olive oil

• 1 tbsp kosher salt

• 2 tbsp coarsely ground black pepper

• 4 cloves garlic, minced

• 1 cup freshly grated Parmesan cheese

• 2 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme leaves

• 2 tbsp unsalted butter, softened

Instructions

1. Prepare the Roast

   • Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.

   • Pat it dry with paper towels.

2. Season the Meat

   • Rub the roast with olive oil, then sprinkle evenly with salt and black pepper.

   • Mix garlic, Parmesan, rosemary, thyme, and softened butter into a paste. Spread it generously over the top and sides of the roast.

3. Roast

   • Preheat oven to 450°F (230°C). Place roast bone-side down in a roasting pan with a rack.

   • Roast at 450°F for 20 minutes to sear, then reduce oven temperature to 325°F (165°C) and continue roasting for 15–20 minutes per pound, until internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare.

4. Rest & Serve

   • Remove from oven, tent loosely with foil, and let rest 20–30 minutes before carving.

   • Slice thick and serve hot.

Notes

• Resting is crucial—juices redistribute, making the roast more tender.

• Parmesan cheese forms a deliciously crispy crust during roasting.

• Coarsely ground black pepper adds a sharp bite without overpowering the meat.

Tips

• For extra flavor: Rub meat with seasoning paste the night before, wrap in plastic, and refrigerate.

• Meat thermometer is essential—prime rib can overcook quickly.

• Use bone-in for more flavor and even cooking.

• Serve with horseradish cream sauce or red wine jus for a gourmet touch.

Servings

• Serves 8–10 people depending on portion sizes.

Nutritional Information (Per Serving – based on 10 servings)

• Calories: 610 kcal

• Protein: 48 g

• Fat: 45 g

• Saturated Fat: 20 g

• Carbohydrates: 2 g

• Fiber: 0 g

• Sugar: 0 g

• Sodium: 540 mg

Benefits

• High-quality protein for muscle repair and maintenance.

• Rich in vitamins B12 & zinc for energy production and immune support.

• Parmesan adds calcium for bone health.

• Fresh herbs provide antioxidants.

Q & A

Q1: Can I make this without Parmesan?
Yes, you can skip it or replace with Pecorino Romano or a breadcrumb-herb crust.

Q2: How far ahead can I prepare the roast?
You can season it up to 24 hours in advance; keep refrigerated until 2 hours before roasting.

Q3: Can I cook it medium or well-done?
You can, but it’s best at medium-rare for tenderness and juiciness.

Q4: What sides go best with this dish?
Garlic mashed potatoes, roasted asparagus, Yorkshire pudding, or Caesar salad.