Cook the Book: Blowtorch Prime Rib Roast with Horseradish Cream
Ingredients
- One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat
- Kosher salt
- Coarsely ground black pepper
- Gray salt or coarse sea salt
- Horseradish Cream (recipe follows)
- 1/2 cup very cold heavy cream
- 2 tablespoons sherry vinegar
- About 1/4 cup drained prepared horseradish
- 1/2 teaspoon fleur de sel, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
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