Pepper Parm Prime Rib

Pepper Parm Prime Rib Prime Rib Recipes

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Pepper Parm Prime Rib

Pepper Parm Prime Rib

Prep Time:
15 mins

Cook Time:
1 hr 25 mins

Refrigerate Time:
8 hrs

Stand Time:
20 mins

Total Time:
9 hrs

Servings:
6

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Ingredients

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Original recipe (1X) yields 6 servings

  • 1 (5 pound) bone-in prime rib of beef, fat cap trimmed

  • 5 teaspoons kosher salt (about 1 teaspoon per pound of meat)

  • 4 tablespoons very soft butter

  • 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more as needed

  • 2 rounded tablespoons coarse ground black pepper, plus more as needed

  • 2 cups beef broth

  • 2 cups water

Directions

  • Optional step: Use a sharp knife to cut down 1/8 inch through the tough membrane on top, every inch or so, to prevent the tough membrane from contracting and distorting the shape of the meat as it roasts.


  • Salt beef all over and transfer to a rack placed over a roasting pan. Refrigerate, uncovered, for 8 to 24 hours.


  • Remove from the refrigerator and allow to sit at room temperature for 2 hours before roasting.


  • Preheat the oven to 450 degrees F (230 degrees C). Stir butter, cheese, and black pepper together in a bowl. This mixture needs to be very soft to spread evenly over the meat.


  • Blot any moisture on the surface of beef with a paper towel. Apply a few teaspoons of butter mixture to bottom and sides of beef, then spread remaining mixture across the top. Apply more black pepper and Parmigiano Reggiano to the top if desired.


  • Pour beef broth and water into the bottom of the roasting pan.


  • Roast in the upper center of the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue to roast until the internal temp in the center of the thickest part reaches 120 degrees F (49 degrees C) for medium rare. Roasting may take a total of about 1 1/2 hours, but always use an instant read thermometer or meat thermometer to determine doneness rather than using a timer, as time will vary greatly depending on the size of the roast.


  • Remove from the oven, and tent loosely with foil. Let rest for 20 minutes, or until the internal temperature has risen to 130 degrees F (54 degrees C), which will give you a perfect rosy pink center.


  • Meanwhile, pour pan juices into a saucepan and keep warm over low heat until needed. Season with salt and pepper to taste before using. 


  • Slice meat off the bones, and then slice down into 6 portions. Serve on heated plates with hot “jus” alongside.

    Pepper Parm Prime Rib

    Pepper Parm Prime Rib

    John Mitzewich

  • I Made It

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    Nutrition Facts (per serving)

    1402
    Calories

    113g
    Fat

    3g
    Carbs

    89g
    Protein

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    Nutrition Facts

    Servings Per Recipe
    6

    Calories
    1402

    % Daily Value *

    Total Fat
    113g

    145%

    Saturated Fat
    48g

    238%

    Cholesterol
    341mg

    114%

    Sodium
    1799mg

    78%

    Total Carbohydrate
    3g

    1%

    Dietary Fiber
    1g

    2%

    Total Sugars
    0g

    Protein
    89g

    177%

    Vitamin C
    0mg

    0%

    Calcium
    139mg

    11%

    Iron
    10mg

    53%

    Potassium
    1312mg

    28%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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