Ingredients :

• Bone-in Prime Rib — Get it with the bone if you can. It protects the meat during cooking and gives it more flavor. For 6 people, 4 to 5 pounds is the right size. No need for the most overpriced cut, but make sure there’s visible marbling — small white flecks in the meat. Without that, you lose half the character of the dish.
• Cracked black pepper — Cracked, not finely ground. A coarse grain that slightly crunches under the teeth on the finished crust is what creates the texture. Use a mortar, or place the grains on a board and crush with the bottom of a saucepan — 30 seconds of work.
• Grated parmesan — Finely grated, not the powdered parmesan in the plastic jar. That one burns at the slightest high heat. Home-grated parmesan or a fresh bag from the refrigerated section works perfectly.
• Fresh garlic — Four finely minced cloves, or run through a fine grater if you want a more discreet texture. Garlic powder works in a pinch, but fresh garlic gives a sharper and more precise kick to the mix.