Remove the prime rib from the fridge at least 1–2 hours before cooking to allow even roasting.Preheat your oven to 450°F (230°C).Season the Prime RibPat the roast dry with paper towels. Rub it all over with olive oil, then sprinkle with salt, pepper, garlic powder, onion powder, rosemary, and paprika.Place fat-side up on a rack in a roasting pan.Roast High & Then LowRoast at 450°F for 20 minutes to develop a crust.Reduce heat to 325°F (165°C) and continue roasting for about 1½ to 2 hours, or until internal temperature reaches:120°F (49°C) for rare130°F (54°C) for medium rare140°F (60°C) for mediumUse a meat thermometer for accuracy.Make the Pepper Parm CrustWhile the roast is cooking, mix together:ButterParmesanBlack pepperGarlicDijon mustard (if using)Set aside at room temp.Add the CrustAbout 15 minutes before the roast is finished, gently press the Pepper-Parmesan mixture onto the top and sides of the roast.Return to the oven and broil on low for 2–3 minutes, just until the crust is bubbling and golden — watch closely so it doesn’t burn.Rest and CarveRemove the roast and let it rest at least 30 minutes, tented with foil, before slicing.This step is crucial — it lets the juices redistribute, making the meat tender and moist.Slice and ServeSlice into thick, juicy cuts. Serve with:Roasted garlic mashed potatoesHorseradish cream or au jusRoasted vegetablesWarm dinner rolls or Yorkshire puddingGarnish with fresh herbs or extra shaved Parmesan if desired.Optional TwistsAdd crushed peppercorns for a stronger kickSwap in Asiago or Pecorino for the ParmesanUse bone-in rib roast for deeper flavor and better presentationAdd a splash of white wine or broth to the pan for a quick jusFinal ThoughtsThis Pepper Parm Prime Rib is all about balance: the sharp bite of cracked pepper, the umami of Parmesan, and the richness of perfectly roasted beef. It’s a dinner worth celebrating — bold, beautiful, and easier than it looks.Perfect for holidays. Perfect for impressing. Perfectly unforgettable
Pepper Parm Prime Rib
