Pepper Parm Prime Rib
A juicy, tender prime rib coated in cracked pepper and Parmesan for a bold, flavorful crust — perfect for special dinners and holidays.
🧾 Ingredients
1 prime rib roast (4–5 lbs)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon kosher salt
1½ tablespoons freshly cracked black pepper
1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme
¾ cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, softened
👩🍳 Instructions
1️⃣ Prep the Roast
Remove prime rib from refrigerator 1–2 hours before cooking to bring to room temperature.
Preheat oven to 450°F (230°C).
Pat roast dry with paper towels.
2️⃣ Make the Pepper Parm Crust
In a bowl, mix olive oil, butter, garlic, salt, pepper, rosemary, and thyme.
Rub mixture all over the roast.
Press grated Parmesan evenly onto all sides.
3️⃣ Roast
Place roast fat-side up on a rack in a roasting pan.
Roast at 450°F (230°C) for 20 minutes to develop crust.
Reduce temperature to 325°F (165°C) and continue roasting:
Rare: 120–125°F (49–52°C) internal
Medium-rare: 130–135°F (54–57°C)
Medium: 140°F (60°C)
(About 12–15 minutes per pound after lowering heat.)
4️⃣ Rest
Remove from oven and tent loosely with foil.
Let rest 20–30 minutes before slicing.
Internal temperature will rise 5–10 degrees while resting.
🍽️ Serve With
Garlic mashed potatoes
Roasted vegetables
Creamy horseradish sauce
Au jus (made from pan drippings)
Pepper Parm Prime Rib
