BLOWTORCH PRIME RIB ROAST WITH HORSERADISH CREAM
From Thomas Keller's _Ad Hoc At Home_, as adapted by Caroline Russock at Serious Eats. http://bit.ly/btxx6W
Provided by DrGaellon
Categories < 4 Hours
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1138.5, Fat 99.2, SaturatedFat 42.4, Cholesterol 268.7, Sodium 416.3, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 56.2
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