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Thomas Keller's Prime Rib Roast Recipe Using a Blow Torch

serves 6
Course: Main Course
Cuisine: American
Keyword: prime rib, red meat, thomas keller
Servings: 6 servings


Ingredients for Prime Rib Roast

  • 1 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


Directions for Prime Rib Roast

  • 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 1½ hours. 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.
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