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.
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