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.
Excellent! Have learned so much from Chef Keller, especially his attention to detail, using his senses, and patience. Would love to have more lessons from Chef Keller. Thank You for this opportunity to understand what goes on in his brain as he is cooking!!!!
amazing c lass, even for people that does just home cooking
deeper technique I have got and demonstrate skill. Thanks a lot.
I now feel like I know how to waste almost nothing in the kitchen thanks to Chef Keller