The Best Prime Rib Recipe With Chef Thomas Keller

In this preparation, Chef Keller salts the meat and air-dries it in the refrigerator overnight. He also scores the skin, an optional step that is largely for aesthetics, though Chef Keller says it helps the salt penetrate the meat.

Unlike oven-roasting at a high temperature, which results in meat of various degrees of doneness across the cut when served at room temperature, slow-roasting produces meat that is evenly cooked from edge to edge.

1) A Meat Thermometer
You’ll need a meat thermometer to ensure that the roast reaches an internal temperature of 128°F. The pinkness of the meat may lead you to believe that it is undercooked. It’s not. It will be beautifully medium-rare and tender, as you’ll discover when you take your first bite.

2) Center-cut rib roast
The main ingredient is a two-bone center-cut rib roast, and a key implement is a propane blowtorch, which you’ll use to brown the meat before slow-roasting it.

3) A Blowtorch
Propane blowtorches are available at most hardware stores and usually cost less than $20; replacement cylinders are usually less than $5.

Chef Keller says not to bother with the smaller, butane-fire torches sold at gourmet shops. Propane torches are more effective. (They’re also great for caramelizing crème brûlée.)

1) Prepare Prime Rib Roast

Position an oven roasting rack in the lower third of the oven and preheat oven temperature to 275°F. Put the trussed rib roast on a rack in a roasting pan.
If you are choosing to score the skin, cut the fat in ¹⁄16-inch intervals.

Hold a blowtorch about an inch from the roast and lightly brown any white fat and red meat that you see on all sides. When you are done torching, the outside of the roast will be nice and browned and look as if it has already gone through the roasting process.

2) Season and Cook

Season the roast generously with salt. Chef Keller does not recommend using black pepper as a seasoning since black pepper alters the flavor of your protein.
Roast the prime rib for about 2 hours or until the roast registers 128°F in the center.

3) Remove and Carve

Remove from the oven and let rest for at least 30 minutes. The meat will retain heat and continue to cook once out of the oven; make sure the internal temperature is 132°F for the perfect medium-rare.

If the meat is too hot for you to transfer with your hands, use a utensil that will not pierce the meat.

Carve the roast, cutting away the bones, and slice into individual bones to serve separately. Cut the roast into slices that are about ½-inch thick supporting both the roast and the piece being cut with your hand.

4) Make Horseradish Cream

Combine the crème fraîche and horseradish and whip until you achieve soft peaks. The crème fraîche should be very cold, so you may wish to do this over ice.
Top with minced chives.

You can prepare the horseradish cream up to one week in advance and store in the refrigerator; if you do, omit the chives until just before serving.

5) Plate and Serve

Arrange the meat on the platter and sprinkle with sel gris, pepper, and horseradish cream.