ingredients
1 prime rib roast (about 4–5 lbs)
2 tbsp olive oil
3 tbsp freshly ground black pepper
2 tbsp grated Parmesan cheese
4 garlic cloves, minced
1 tbsp salt
Fresh herbs (optional: rosemary, thyme, or parsley for garnish)
Optional Additions
Crushed red pepper flakes for heat
Lemon zest to brighten the flavor
Smoked paprika for an earthy kick
Horseradish cream or au jus for serving
Butter rub mixed with herbs for added richness
Tips for Success
Bring meat to room temperature before roasting for even cooking.
Use a meat thermometer for accuracy—aim for 130°F (54°C) for medium-rare.
Let the roast rest at least 20 minutes before slicing to retain juices.
Use coarse salt and pepper to create a satisfying crust.
Apply the Parmesan crust generously after searing to avoid burning the cheese.
Roast bone-in for better flavor and moisture retention.
Instructions
see continuation on next page
