Cook The Book: Blowtorch Prime Rib Roast With Horseradish Cream Recipe

Name: Cook The Book: Blowtorch Prime Rib Roast With Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat; Kosher salt; Coarsely ground black pepper; Gray salt or coarse sea salt; Horseradish Cream (recipe follows); 1/2 cup very cold heavy cream; 2 tablespoons sherry vinegar; About 1/4 cup drained prepared horseradish; 1/2 teaspoon fleur de sel, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste

Servings: persons

One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat
Kosher salt
Coarsely ground black pepper
Gray salt or coarse sea salt
Horseradish Cream (recipe follows)
1/2 cup very cold heavy cream
2 tablespoons sherry vinegar
About 1/4 cup drained prepared horseradish
1/2 teaspoon fleur de sel, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

1
Position an oven rack in the lower third of the oven and preheat the oven to 275u00b0F.
2
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.
3
Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128u00b0F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1 1/2 hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.
4
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 1/2 inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.
5
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.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat, Kosher salt, Coarsely ground black pepper, Gray salt or coarse sea salt, and more.

Yes, Cook The Book: Blowtorch Prime Rib Roast With Horseradish Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Blowtorch Prime Rib Roast With Horseradish Cream

How did you like this recipe?

Frequently Asked Questions