Ingredients :

• Standing Rib Roast (Prime Rib) — Ask your butcher for it bone-in, it’s better — the bone conducts heat and protects the meat on the bottom during cooking. A 2 kg roast serves 6 people. Take it out of the fridge at least an hour before roasting: meat that is cold at the center will never cook evenly.
• Grated Parmesan — Use finely grated, not thick shavings. The finer it is, the better it adheres and forms an even crust. Grate it yourself if you can — canned parmesan often contains anti-caking agents that prevent the crust from forming properly.
• Black Peppercorns, to be crushed — This is where we don’t compromise. Grains coarsely crushed in a mortar or under the flat of a knife — those big shards of pepper that crunch under your teeth are the whole identity of the dish. Fine ground pepper has neither the same power nor the same texture.
• Garlic — 4 cloves finely minced or crushed into a paste. The garlic mixes with the oil and parmesan to bind the crust. It roasts gently during cooking, loses its bite, and becomes almost sweet. No garlic powder — here, you need fresh.