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Dec 22, 2009 02:12 PM

Blow Torch Prime Rib Roast--Ad Hoc at Home Cookbook Recipe

Anyone try this yet. I'm thinking of giving it a shot this year. I trust Thomas Keller, as he's never done me wrong yet, but I'd still like to play it safe.

Here's a link to the recipe and photos that I've found on the web.

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  1. We have the cookbook at home and planning to use TK's method for Christmas dinner. I'm so excited !!

    2 Replies
    1. re: gourmet wife

      We tried this method for our Christmas dinner. It's actually produces a very juicy pink roast due to slow cooking technique. So for those who don't like redness in their roast, it's probably not for you. It looked a lot more raw then it was but tasted absolutely wonderful. This is coming from someone who prefers to have her steaks medium. I would definitely try this method again.

      1. re: gourmet wife

        I also tried this for christmas. It yielded a wonderfully juicy, evenly cooked and tender roast with a nice crust.

        However, I wasn't a fan of the horseradish cream...

    2. I take issue with Keller on this one. It is sooooooo illogical! The thing that makes prime rib so succulent is the fat cap melting into the beef while roasting. There is nothing to be gained by melting the surface of the prime rib roast before putting it into the oven. Well, unless you like the flavor of acetylene or propane, or whatever kind of gas the blow torch uses. Now, if you like a really deep char on the fat cap, then maybe torching it after it comes from the oven has some merit, but if you roast it properly, you won't need to. Why waste your money on a blow torch if you have a perfectly good oven? Or maybe Keller can develop and market a hickory flavored propane torch? But I prefer alderwood.

      1. Wife tried this trick for Christmas dinner, and the results were spectacular - crispy on the outside yet beautiful and pink throughout. We ended up raising the oven temp to 325 after about 2 hours, since the 275 oven wasn't producing the results. Ended up pulling it out at 130 internal temp. After resting, short end of roast was about medium, while center and large end were gorgeous medium rare. We will definitely be doing this preparation again (besides, watching the Mrs. wielding a blowtorch was sorta hot!).

        1. I'm finally going out to get a propane torch! Alton Brown didn't inspire me to but the idea of browning all the cavities, crenellations and curves of a roast is too inspired to pass up.

          I've been doing the slow roast thing since Shirley O. Corriher's "Cookwise". We love it for a juicy, consistently cooked roast.

          1. I roasted a 5 ½ lb 2 rib (angus USDA choice, center cut 9&10 ribs; only 3 people were eating), that had been cut from the ribs & tied back on, @ 200 for about 2 1/2 hrs, then @ 220 for another 1 1/2 hrs till the thermometer read about 128 (rubbed the roast with canola oil and salted&peppered before roasting). It rested for about 1 hr while the side dishes needing the oven were made. Then back into a 500 oven for about 15-20 min, then another rest while the gravy and Yorkshire were made. The roast turned out perfectly, a uniform deep pink from center to edge (including the thin cap) with a crusty brown exterior. No tools, no inverted flower pots, just a generic Whirlpool electric range. I still have to see how this will work in our gas range at home.