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.
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.
Very nice class. Many basic skills with meats, and recipes ideas
This was the best class yet! Thomas Keller is an excellent teacher. He explained everything thoroughly. I've taken the classes by Gordon Ramsay, Wolfgang Puck and Alice Waters. Thomas Keller tops them all.
amazing c lass, even for people that does just home cooking
more than a chef this man is a wizard worth a watch