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American·Main Course

Pepper-Parmesan Prime Rib

A savory prime rib roast featuring a dry-brined crust of coarse black pepper and freshly grated Parmigiano-Reggiano, roasted using a high-heat sear followed by a low-temperature finish for perfect medium-rare results.

Prep

15m

Cook

120m

Total

1575m

Serves

6

Method

  1. 01

    Using a sharp knife, score the tough membrane across the top of the roast every inch or so to prevent the meat from contracting and deforming during cooking. Salt the roast generously on all sides with kosher salt.

    Step 1
    Watch · 0:41
  2. 02

    Place the salted roast on a roasting rack and refrigerate uncovered overnight (or up to 2 days) to dry-brine. Remove from the fridge at least 2 hours before roasting to allow the meat to come to room temperature.

    Step 2
    Watch · 2:20
  3. 03

    In a small bowl, mix the softened butter with the coarsely ground black pepper and grated Parmesan cheese until it forms a spreadable paste.

    Step 3
    Watch · 2:54
  4. 04

    Spread the butter mixture over the entire surface of the roast. Dust the top generously with extra ground black pepper and more grated Parmesan cheese.

    Step 4
    Watch · 3:15
  5. 05

    Preheat the oven to 450°F. Add the beef broth and water to the bottom of the roasting pan. Place the roast in the upper center of the oven for 20 minutes to sear. Reduce heat to 325°F and continue roasting until a probe thermometer reaches 120°F (for medium-rare).

    Step 5
    Watch · 4:33
  6. 06

    Remove the roast from the oven, cover loosely with foil, and let rest for at least 20 minutes; the internal temperature will rise to about 130°F. Meanwhile, transfer the pan juices (au jus) to a saucepan and keep hot over low heat.

    Step 6
    Watch · 5:05
  7. 07

    Garnish the roast with parsley. Carve the meat by slicing it away from the bones first, then cutting into individual portions. Serve with the hot pan juices and your choice of potatoes.

    Step 7
    Watch · 6:05

From Chef John

  • “I don't mind paying $20 a pound for meat but we don't want to be paying $20 a pound for fat we're not going to eat.”
  • “You are after all the Kendrick Lamar of not taken beef too far.”
  • “Oh yeah, us Chef's got Tricks.”