Cook the Book: Blowtorch Prime Rib Roast with Horseradish Cream

Name: Cook the Book: Blowtorch Prime Rib Roast with Horseradish Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, or to taste; 2 kilograms 2-bone center-cut rib roast (about , trimmed of excess fat; 6 servings Gray salt or coarse sea salt; 1 teaspoons fleur de sel, or to taste; 6 servings Coarsely ground black pepper; 118 milliliters very cold heavy cream; 59 milliliters About drained prepared horseradish; 6 servings Kosher salt; 2 Tbsps sherry vinegar

Cook the Book: Blowtorch Prime Rib Roast with Horseradish Cream is a gluten free and primal main course. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 708 calories, 70g of protein, and 45g of fat. This recipe serves 6. If you have kosher salt, bone center-cut rib roast, sherry vinegar, and a few other ingredients on hand, you can make it. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. It is perfect for valentin day.

Instructions

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Meat

Equipment you will use

Roasting Pan

Blow Torch

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 1 1/2 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

Equipment you will use

Oven

To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter.

Ingredients you will need

Meat

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.

Ingredients you will need

Salt And Pepper

Meat

Serve with the horseradish cream on the side.

Ingredients you will need

Horseradish Sauce