Soon after the first text arrived, a few more pictures and more information was shared. She and my brother-in-law were making Thomas Keller’s Blowtorch Prime Rib Roast recipe from the “ad hoc at home” cookbook.
Here is a snip-it from the cookbook for Blowtorch Prime Rib Roast:
“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.”
Later that evening, I received more photos of the finished roast. My sister said it turned out excellent and the entire family gave the meal rave reviews.
Now if only there was a way she could text me a plate. Delish!
If you’d like to snag the Blowtorch Prime Rib Roast recipe and a wonderful Horseradish Cream to serve on the side, head to Serious Eats.
If you decide to make this awesome recipe, BE CAREFUL! SAFETY FIRST! I am the one in my family that ALWAYS gets made fun of for being the “safety” police…and they are welcome.
To purchase your own copy of Thomas Keller‘s “ad hoc at home” cookbook, head to Amazon.com.
Thanks so much for stopping by.
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