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.

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.


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

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.


Ryan G.

Great lesson. I purchased an All-Clad Roasting pan. I had never cooked prime rib before this lesson. I did not have a blow torch so I seared the top in a cast iron pan. I followed all the other directions though. I had a question. I always used horseradish from the grocery store as is. However this time i mixed it with sour cream approximately a 50/50 ratio and added the chives as well, It was good. What should the ratio be of cream fresh or sour cream to horseradish be? I would greatly appreciate this being answered. Thank you

A fellow student

I want to try this method, but I am curious about giving the meat am unwanted gas flavor. Does Butane or Propane do that? Is one worse than the other?

Patrick W.

Would Thomas Keller sous vide a prime rib roast or is traditional roasting preferred? If I sous vide a roast, should I torch before after or both? Thoughts?

Christin H.

The lesson is ok. Interesting. Slow cooking is great for lots of things. But for prime rib I also need some drippings. How else can you make Yorkshire pudding? And there are some in my family who will fight over the almost crispy ends from cooking for a bit at a higher temp.

Alexander H.

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


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.