Blowtorch Prime Rib Roast With Horseradish Cream

"From Thomas Keller's _Ad Hoc At Home_, as adapted by Caroline Russock at Serious Eats."
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Ready In:
2hrs 15mins




  • Place an oven rack in the lower third, and preheat oven to 275°F.
  • Place the roast on a rack standing in a roasting pan. Holding a blowtorch about 1" from the surface, pass the flame over the entire roast until the fat is lightly browned and smoking gently, and the meaty areas are just barely gray.
  • Season generously with salt and pepper, and place the pan in the oven with the meaty part towards the back. Cook until a thermometer reads 128°F in the center (about 2 hours; if you do not have a leave-in thermometer, begin checking at 90 minutes). Remove from oven and let rest, tented with foil, in a warm place, 30 minutes for medium-rare.
  • Meanwhile, whisk the cream and vinegar in a very cold bowl until it holds soft peaks. Whisk in horseradish, salt and pepper. (Unused cream will stay good, refrigerated in an airtight container, up to a week.).
  • Carve the meat off the bones. Cut between the bones and place them on a serving platter. Cut the roast in half through the center, place the cut sides down on a board, and carve into 1/2" thick slices. Arrange on the serving platter, sprinkle with grey salt or sea salt and black pepper, and serve with horseradish cream alongside.

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I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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