This prime rib roast is a savory masterpiece, crusted with coarse black pepper and freshly grated Parmigiano Reggiano. The result? A golden, crispy exterior that gives way to a juicy, medium-rare center bursting with flavor. The pepper adds heat and depth, while the Parmesan melts into a nutty, umami-rich crust that elevates the entire roast.
It’s a recipe that feels luxurious but is surprisingly simple to execute. With just a few ingredients and some patience, you’ll create a centerpiece worthy of any feast. Whether you’re hosting a holiday dinner or just treating your loved ones to something special, this dish delivers elegance with every slice.
🛒 Ingredients:
- 1 (5-pound) bone-in prime rib roast, fat cap trimmed
- 5 teaspoons kosher salt (about 1 teaspoon per pound)
- 4 tablespoons very soft unsalted butter
- ½ cup freshly grated Parmigiano Reggiano cheese (plus extra for topping)
- 2 tablespoons coarse ground black pepper (plus extra for topping)
- 2 cups beef broth
- 2 cups water
🔪 Instructions:
1. Prep the Roast
Start by trimming any excess fat from the roast, leaving a thin layer for flavor. Optional: Use a sharp knife to score the tough membrane on top—cutting shallow slits every inch or so. This helps prevent the roast from warping as it cooks.
Generously salt the roast all over and place it on a rack over a roasting pan. Refrigerate uncovered for 8 to 24 hours. This dry brining step enhances flavor and helps develop a beautiful crust.
2. Bring to Room Temperature
Remove the roast from the fridge and let it sit at room temperature for 2 hours before cooking. This ensures even roasting and a perfect medium-rare center.
3. Make the Pepper Parm Crust
In a bowl, mix the softened butter, grated Parmesan, and coarse black pepper until it forms a thick, spreadable paste. Blot any moisture off the roast with paper towels, then apply a thin layer of the mixture to the bottom and sides. Spread the rest generously across the top.
For extra crunch and flavor, sprinkle more Parmesan and pepper on top.
4. Roast to Perfection
Preheat your oven to 450°F (230°C). Pour the beef broth and water into the bottom of the roasting pan to keep the meat moist and create flavorful pan juices.
Place the roast in the upper center of the oven and cook for 20 minutes. Then reduce the temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare. This usually takes about 1½ hours, but always use a meat thermometer to check doneness.
5. Rest and Serve
Remove the roast from the oven and tent loosely with foil. Let it rest for 20 minutes—this allows the juices to redistribute and the internal temperature to rise to about 130°F (54°C), giving you that perfect rosy pink center.
Meanwhile, pour the pan juices into a saucepan and keep warm over low heat. You can serve this as a jus or reduce it slightly for a richer sauce.
💡 Tips & Variations:
- Make it spicy: Add crushed red pepper flakes to the crust for a fiery kick.
- Herb it up: Mix in fresh rosemary or thyme with the butter for an aromatic twist.
- Cheese swap: Try aged Asiago or Pecorino Romano for a different flavor profile.
- Leftover magic: Use slices in sandwiches, wraps, or even prime rib tacos the next day.
❤️ Why You’ll Love It:
This recipe is a celebration of bold flavors and simple technique. It’s indulgent without being fussy, and it lets the quality of the ingredients shine. With your knack for presentation and crowd-pleasing dishes, My, this prime rib will be the star of any table you set.
Want help pairing it with sides, sauces, or a festive dessert to complete the menu? I’ve got ideas sizzling and ready to serve.