Prime rib is arguably the most intimidating cut of beef to cook — and also the easiest to mess up if you panic. This version with a parmesan and cracked pepper crust solves the problem: a simple technique, ingredients we all have at home, and a result that truly impresses. Why make it complicated?
Imagine a thick crust, almost black in places, hiding meat as pink as a sunrise. That transition between the crunchy exterior and the melting interior is exactly what we’re looking for. The smell coming out of the oven blends toasted parmesan, slightly nutty, with pepper that has been gently roasting for two hours. When carving, the knife passes through the crust with a clean crack, then slides into the meat without resistance.
Continue on the next page:
