ad hoc's Blowtorch Prime Rib

For MFM and probably most guys, there's not many better combinations than meat and fire. Especially when the source of fire is a hand-held propane blow torch purchased from Home Depot.

I've always been a fan of ad hoc's owner/world famous chef Thomas Keller. A groupie, actually. I haven't dined at many of his restaurants, but have admired everything single thing I've ever seen or read about him - he's a rock star chef with a humble charm and graciousness.

MFM got wind of this recipe one Friday afternoon, and by Friday evening we were ready to go with a newly purchased cookbook and a $20 blowtorch (Keller recommends getting a propane torch from a hardware store, rather than the butane-fueled ones they sell in gourmet shops.)

I was totally intimidated by Keller's beautiful (but not for novices) French Laundry cookbook, but the ad hoc at Home cookbook is this groupie's dream come true. Mouth-watering pictures, witty stories, and great, accessible recipes for favorites like buttermilk fried chicken, braised short ribs and pineapple upside down cake. I can't wait to try the one for grilled cheese sandwiches.

And the prime rib? It came out beautifully, and was surprisingly easy. The torching, slow roasting and simple salt & pepper seasoning was just an amazing formula. The blowtorching ensured that the outside roasted to the dark, carmelized perfection that only happens when cooked at a high heat, while the center was a juicy, succulent medium rare throughout.

Keller really delivered with this recipe, down to the carving/plating instructions that was a hit with our dinner guests, my mom & sisters, for its smaller pieces and family-style appeal. It was a success, and the first of many blowtorched meals to come, I'm sure.

BLOWTORCH PRIME RIB

recipe adapted from ad hoc at Home

cook time: 1 1/2-2 hrs

TOOLS

BernzOmatic Fat Boy propane torch

roasting pan

roasting rack

meat thermometer

INGREDIENTS

1 two-bone center cut rib roast (ours was approx. 4 3/4 lbs)

kosher salt

coarsely ground black pepper

gray salt or coarse sea salt

* we omitted this, and it was still delicious

INSTRUCTIONS

• Let roast sit at room temperature for an hour.

• Preheat the oven to 275˚ F.

• Put the roast on a roasting rack (we used a v-shaped rack) in a roasting pan.

• Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides to start the fat rendering. Torch the meat just until the surface begins to turn gray.

• Season all sides generously with salt and pepper.

• Transfer to the oven, with the meat toward the back of the oven, and cook until roast registers 128˚ F in the center.

• Total cooking time will be approximately 2 hours, but begin to check the temperature after 1 1/2 hours. (For a little bit rarer than medium-rare, 1 hour and 45 minutes is perfect.)

• Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

SERVING METHOD

• Cut the meat away from the bones.

• Separate the bones and put them on a serving platter.

• Cut the roast in half through the center, turning each piece cut side down, and slice straight down into slices that are 1/2 inch thick.

• Arrange meat on a platter and sprinkle with gray salt and pepper.

• Serve with au jus or creamed horseradish if desired.

SAMIWICH'S DIFFICULTY RATING

SAMIWICH'S TASTE RATING