Cook the Book: Blowtorch Prime Rib Roast with Horseradish Cream
This recipe features a spectacular prime rib roast, utilizing a culinary blowtorch to achieve an incredibly flavorful and crisp exterior. Paired with a vibrant, freshly made horseradish cream, it offers a luxurious and impressive main course that balances rich, tender beef with a bright, piquant accompaniment, perfect for special occasions.
Equipment
- 1 Culinary Blowtorch Essential for achieving the signature crust.
- 1 Digital Meat Thermometer Crucial for precise internal temperature control.
- 1 Large roasting pan with rack For even roasting and resting the prime rib.
- 1 Mixing Bowl (chilled) For whipping the horseradish cream.
- 1 Whisk For aerating the horseradish cream.
Ingredients
Main
- 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
Instructions
- Trim the prime rib roast of any excess fat, leaving a thin layer for flavor, and pat it thoroughly dry.
- Generously season the entire roast with kosher salt and coarsely ground black pepper, ensuring all surfaces are covered.
- Allow the seasoned roast to come to room temperature for at least 1-2 hours for more even cooking.
- Roast the prime rib in an oven at a low temperature (e.g., 250°F / 120°C) until its internal temperature reaches 120-125°F (49-52°C) for medium-rare, using a meat thermometer.
- Remove the roast from the oven and allow it to rest, tented loosely with foil, for at least 20-30 minutes to redistribute juices.
- While the roast rests, prepare the Horseradish Cream: In a cold bowl, combine very cold heavy cream, sherry vinegar, drained prepared horseradish, fleur de sel, and black pepper.
- Whisk the cream mixture until it forms soft peaks, being careful not to overwhisk. Taste and adjust seasoning as needed.
- Just before serving, use a culinary blowtorch to evenly sear the entire surface of the rested prime rib roast until a deep, golden-brown crust forms. Maintain constant motion to avoid burning.
- Sprinkle the blowtorched crust with gray salt or coarse sea salt for added texture and flavor.
- Slice the prime rib against the grain into desired thickness and serve immediately with generous dollops of the freshly prepared Horseradish Cream.
Notes
The blowtorch provides an intense, localized sear; maintain continuous motion to achieve an even, golden-brown crust without burning the meat. For perfect doneness, use a reliable meat thermometer and aim for 120-125°F (49-52°C) for rare, followed by a crucial resting period to allow juices to redistribute, ensuring a tender and moist roast. The horseradish cream benefits from very cold heavy cream and a gentle whisk to achieve a light, airy texture. Balance the sherry vinegar's acidity with the horseradish's pungency and the cream's richness. A touch of high-quality gray salt or fleur de sel at the end enhances both the roast and the cream. Slice the prime rib against the grain for maximum tenderness.