This roast’s crust is inspired by the Italian Parmesan crisps called frico. I’ve added just the right amount of black pepper to provide a little kick without obliterating any of the other flavors. The cornstarch in the recipe helps the crust ingredients to bond. For this roast, I didn’t use the reverse-sear technique that I use in the prime rib recipe. Instead, it roasts at a single temperature. The accompanying pan sauce includes some of the Parmesan mixture from the crust.
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