Pepper Parmesan Prime Rib: A Luxurious and Flavorful Roast

Chef John’s Pepper Parmesan Prime Rib is a delicious and elegant way to prepare this classic cut of beef. With its rich, savory flavor, a crispy Parmesan and black pepper crust, and a tender, juicy center, this roast is sure to impress at any special occasion. Roasted to perfection, this prime rib is cooked to medium-rare, allowing the beef’s natural flavors to shine through.

Ingredients:

• 1 (5 lb) bone-in prime rib, trimmed of excess fat
• 5 teaspoons coarse salt (about 1 teaspoon per pound of meat)
• 4 tablespoons softened butter
• 1/2 cup freshly grated Parmigiano Reggiano cheese (more if needed)
• 2 tablespoons coarse ground black pepper (more if needed)
• 2 cups beef broth
• 2 cups water

Instructions:

1. Optional Step (For Perfect Shape): Using a sharp knife, score the tough membrane on the top of the rib roast about every inch, cutting 1/8 inch deep. This prevents the membrane from shrinking during roasting and distorting the meat’s shape.
2. Salt the Beef: Sprinkle the coarse salt evenly over the surface of the prime rib. Place the seasoned roast on a rack in a roasting pan. Cover it loosely and refrigerate for 8 to 24 hours to allow the salt to penetrate the meat and enhance the flavor.
3. Bring to Room Temperature: Before roasting, take the prime rib out of the refrigerator and let it sit at room temperature for about 2 hours. This ensures more even cooking.
4. Preheat the Oven: Preheat your oven to 450°F (230°C). In a mixing bowl, combine softened butter, grated Parmigiano Reggiano cheese, and coarse black pepper. Stir until the mixture is very soft and smooth, making it easy to apply to the meat.
5. Prepare the Prime Rib: Pat the surface of the prime rib dry with paper towels to remove excess moisture. Rub a few teaspoons of the butter and cheese mixture onto the bottom and sides of the roast. Then, spread the remaining mixture over the top of the meat. Feel free to add extra black pepper and Parmesan cheese on top for more flavor.
6. Add Broth and Water: Pour the beef broth and water into the bottom of the roasting pan, making sure the liquids cover the base. This will help keep the meat moist during roasting and provide a flavorful base for the au jus.
7. Roast the Prime Rib: Place the roast in the preheated oven and cook for 20 minutes at 450°F (230°C). After 20 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature of the thickest part of the roast reaches 120°F (49°C), which is medium-rare. This will take about 1 1/2 hours, but the best way to check is with an instant-read thermometer. Cooking times can vary significantly based on the size of the roast, so always use a thermometer to ensure accuracy.
8. Rest the Roast: Once the roast reaches the desired temperature, remove it from the oven. Loosely cover it with aluminum foil and let it rest for 20 minutes. During this resting period, the internal temperature will rise to around 130°F (54°C), which is perfect for a medium-rare roast with a rosy pink center.
9. Make the Jus: While the prime rib is resting, pour the juices from the roasting pan into a saucepan. Heat over low heat, seasoning with salt and pepper to taste. This will be your delicious “au jus” to serve with the roast.
10. Serve: Carve the prime rib into 6 thick slices. Serve on a warm platter, spooning the hot au jus over the slices for added flavor.