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
