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.
Topics include: Oven Roasting: Blowtorch Prime Rib Roast
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.
Have been busy all year round but the moments I have, I watch Thomas Keller's expert teachings. All amazing and well explained. Love them all!!
This classed helped me to understand the fundamentals and some of the details of making sauces and stocks. Chef Keller's knowledge of cooking and food preparation is bar none.
I am so satisfied with the videos from the master.
Mr. Keller is an excellent teacher. I've learned so much about meat preparation and stocks, broth, and sauces.