Break Out the Blow Torch: Thomas Keller's Prime Rib Roast Recipe

Yahoo Food is proud to present a new weeklong series called “Master Class.” Throughout the year, we’ll visit with some of America’s top culinary talents and share a behind-the-scenes look at the worlds they’ve created. First up, the country’s most revered chef, Thomas Keller of The French Laundry and Per Se. Here is his prime rib recipe from the Ad Hoc at Home cookbook (Artisan Books).

Photo: Deborah Jones

Blowtorch Prime Rib Roast
Serves 6

I cook rib roast in a very low oven to ensure that it is a rosy medium-rare from the very center almost to its outer edges. But we like the dark caramelized surface, for flavor and for visual appeal, which is typically achieved through roasting at high heat.

We discovered that if you start by giving meat a quick heating using a blowtorch, though it won’t look particularly brown after the toasting, it will develop a beautifully browned surface even in that very low oven.

Propane torches are inexpensive and easy to use. Available at most hardware stores, they usually cost less than $20; replacement cylinders are usually less than $5. Avoid the smaller butane-fired torches sold at gourmet shops; propane torches are more effective. You can use a torch for caramelizing sugar on crème brûlee, browning meringue, and, as we do, giving a crust to your roast beef. Be sure to store your torch in a safe place.

One 2-bone center-cut rib roast (about 4½ pounds), trimmed of excess fat
Kosher salt
Coarsely ground black pepper
Gray salt or coarse sea salt
Horseradish cream (recipe follows)

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.

Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1 hour. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about ½ inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.

Horseradish Cream
Makes about 1 cup

This is a basic, and very easy, horseradish sauce — prepared horseradish and cream, seasoned with salt and pepper and a little bit of sherry vinegar. It goes especially well with grilled or roasted beef, like this prime rib roast.

½ cup very cold heavy cream
2 tablespoons sherry vinegar
About ¼ cup drained prepared horseradish
½ teaspoon fleur de sel, or to taste
½ teaspoon freshly ground black pepper, or to taste

Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper. Refrigerate in a covered container for up to 1 week.

Want to know more about the world of Chef Keller?

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