Pepper-Crusted Prime Rib Roast

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🥩 Pepper-Crusted Prime Rib Roast

Description

Pepper-Crusted Prime Rib Roast is a show-stopping centerpiece known for its rich marbling, juicy interior, and bold, savory crust. A generous coating of freshly cracked black pepper and herbs creates a flavorful bark that contrasts beautifully with the tender, rosy beef inside. Perfect for holidays, celebrations, or an elevated Sunday dinner, this classic roast delivers steakhouse luxury at home.

⏱️ Prep & Cook Time

  • Prep Time: 20 minutes (plus resting time)

  • Cook Time: 1½–2½ hours (depending on size & doneness)

  • Resting Time: 20–30 minutes

  • Total Time: ~2–3 hours

🍽️ Servings

  • 6–8 servings (for a 5–6 lb roast)

🛒 Ingredients

Prime Rib Roast

  • 5–6 lb prime rib roast (bone-in preferred)

  • 2½ tbsp freshly cracked black pepper

  • 1½ tbsp kosher salt

  • 2 tbsp olive oil or softened butter

  • 1 tbsp fresh rosemary, finely chopped

  • 1 tbsp fresh thyme, finely chopped

  • 4 cloves garlic, minced

Optional (for roasting pan)

  • 1 onion, quartered

  • 2 carrots, roughly chopped

  • 2 celery stalks, chopped

👩‍🍳 Instructions

1. Bring to Room Temperature

Remove the prime rib from the refrigerator 1½–2 hours before cooking. This ensures even roasting.

2. Preheat the Oven

Preheat oven to 450°F (232°C).

3. Season the Roast

  • Pat the roast dry with paper towels.

  • Rub all sides with olive oil or butter.

  • In a small bowl, combine black pepper, salt, garlic, rosemary, and thyme.

  • Press seasoning generously onto all surfaces of the roast.

4. Prepare for Roasting

  • Place vegetables (if using) in the bottom of a roasting pan.

  • Set the roast bone-side down on a rack or directly on vegetables.

5. High-Heat Sear

Roast at 450°F for 20 minutes to develop a crust.

6. Slow Roast

Reduce oven temperature to 325°F (163°C) and continue roasting until desired internal temperature:

Doneness Temp (remove from oven)
Rare 120–125°F
Medium-Rare 130–135°F
Medium 140–145°F

(Temperature will rise ~5–10°F while resting.)

7. Rest

Tent loosely with foil and rest 20–30 minutes before slicing.

8. Slice & Serve

Carve against the grain and serve with au jus, horseradish sauce, or roasted vegetables.

🔥 Chef’s Notes

  • Bone-in roasts are more flavorful and help insulate the meat.

  • Freshly cracked pepper is essential—pre-ground won’t give the same aroma or bite.

  • Resting is non-negotiable for juicy meat.

💡 Tips for Success

  • Use a meat thermometer—guessing leads to overcooking.

  • If pepper crust darkens too fast, loosely tent with foil.

  • For extra flavor, dry-brine with salt 24 hours in advance (pepper added just before roasting).

  • Slice only what you need—leave the rest intact to retain moisture.

🧮 Nutritional Information (Per Serving – Approx.)

(Based on 8 servings)

  • Calories: 520 kcal

  • Protein: 42 g

  • Fat: 38 g

  • Saturated Fat: 15 g

  • Cholesterol: 135 mg

  • Sodium: 720 mg

  • Carbohydrates: 1 g

  • Iron: 20% DV

  • Vitamin B12: 90% DV

💪 Health & Nutritional Benefits

  • High-quality protein supports muscle growth and repair

  • Rich in iron & B12, aiding energy levels and red blood cell production

  • Healthy fats provide satiety and flavor

  • Naturally low-carb & keto-friendly

(Best enjoyed in moderation due to saturated fat content.)

❓ Q & A

Q: Can I make this ahead of time?
A: You can season the roast up to 24 hours in advance, but always roast fresh for best texture.

Q: Should I cover the roast while cooking?
A: No—leave uncovered to develop a proper crust. Cover only if browning too quickly.

Q: What’s the best cut to buy?
A: Look for good marbling and a bright red color. USDA Prime is ideal, Choice works well too.

Q: Can I use white pepper instead?
A: You can, but black pepper provides the classic bold crust and aroma.

Q: What should I serve with prime rib?
A: Yorkshire pudding, mashed potatoes, roasted asparagus, creamed spinach, or a fresh green salad.

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