Fresh herbs (optional: rosemary, thyme, or parsley for garnish)
Optional Additions
Crushed red pepper flakes for heat
Lemon zest to brighten the flavor
Smoked paprika for an earthy kick
Horseradish cream or au jus for serving
Butter rub mixed with herbs for added richness
Tips for Success
Bring meat to room temperature before roasting for even cooking.
Use a meat thermometer for accuracy—aim for 130°F (54°C) for medium-rare.
Let the roast rest at least 20 minutes before slicing to retain juices.
Use coarse salt and pepper to create a satisfying crust.
Apply the Parmesan crust generously after searing to avoid burning the cheese.
Roast bone-in for better flavor and moisture retention.
Instructions
Prep the Roast: Remove roast from the fridge 1–2 hours before cooking to bring it to room temp.
Preheat oven to 450°F (232°C).
Make the crust: In a small bowl, combine olive oil, black pepper, Parmesan cheese, minced garlic, and salt. Mix into a paste.
Rub the roast: Pat the roast dry with paper towels. Rub the seasoning paste all over the roast, including the sides.
Initial roast: Place roast in a roasting pan, fat side up. Roast for 20 minutes to create a crust.
Reduce temperature: Lower oven to 325°F (163°C) and continue roasting for 1.5 to 2 hours, or until internal temp reaches desired doneness:
Rare: 120–125°F (49–52°C)
Medium-Rare: 130–135°F (54–57°C)
Medium: 135–140°F (57–60°C)
Rest: Remove roast and tent with foil. Let rest 20–30 minutes before slicing.
Garnish & Serve: Optionally garnish with fresh herbs and serve with horseradish cream or au jus.
Description
ADVERTISEMENT
