Culinary Arts

Oven Roasting: Blowtorch Prime Rib Roast

Thomas Keller

Lesson time 11:18 min

The main ingredient is a center-cut rib roast, and a key implement is a propane blowtorch. Learn Chef Keller’s technique for a prime rib roast cooked to an even medium rare in every slice.

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Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Pure inspiration. Considered a career in the culinary arts as a young man. Should have followed my heart. Now I'll just cook for my family and friends. Love all the culinary programs. So many techniques and broader understanding of the magic of cooking. Thanks to all.

Thomas, Thank you for taking the time to do this second master class. You are teaching me the foundations of cooking. I feel more confident in the kitchen. It is fun, not intimidating anymore! I hope to one day be able to visit one your restaurants!! Thank you again!!

passion, patience and complete dedication to the kitchen, that's all I had to learn

amazing c lass, even for people that does just home cooking


Comments

Alexander H.

I don’t understand, he says to air dry in fridge overnight but then uses an unsalted roast?

Ekaterina K.

And if im kinda scared to burn my house, would it also taste the same good if i didn't use the torch?

Ali W.

I bought an incredible new oven and am getting to know it. Followed Chef Keller’s guidance and the roast came out almost perfect - only human error got in the way. Slow roasting is the way to go and the Pureed Potatoes are like crack!!

A fellow student

Does using the blow torch just as it is deliver better results than using a Searzall?

A fellow student

Thomas Keller explaining slow cooking with yellow goggles while casually blowtorching a rib roast has a surreal quality to it.

David J.

A normal blow torch will blow out when you invert it because the liquid runs down the tube. There is a flexible hose they sell for a bernzomatic blow torch to go between the bottle and the head. So you can keep the bottle below the head and aim the blowtorch head at any angle. I use a blowtorch a lot when searing meat cooked sous vide.

Margaret E.

without a torch, can't you do the same thing searing on a grill, then bring into oven?

A fellow student

Made this tonight, the torch was a nice way to sear it and the meat turned out amazing. Especially the bones! Nice and simple, but absolutely delicious

Tom L.

Beautiful prime rib! I've noticed in several lessons Chef will touch the protein, then dip his fingers in his salt bowl without washing. Is it just me or should contamination be a concern?

Tiffany P.

Chef Keller used the blow torch, what if I do not have one, can I substitute by cooking in the oven at 500 for browning then reduce to the slow cook temperature?