Prime Rib

Our prime rib preparation for Christmas Eve:

Blowtorch Prime Rib Roast Recipe

Thomas Keller

Ingredients for Prime Rib Roast

One 2-bone center-cut rib roast (about 4½ pounds), trimmed of excess fat ( we used 4 rib)
Kosher salt
Coarsely ground black pepper
Gray salt or coarse sea salt
Horseradish Cream (recipe follows)

Directions for Prime Rib Roast

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.

Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1½ hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

To carve, 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, turn each piece cut side down, and slice straight down into slices that are about ½ inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper.

Serve with the horseradish cream on the side.

Best Chocolate Chip Recipe - Jacques Torres

Chocolate Chip Cookies

Adapted from Jacques Torres

New York Times July 9, 2008

Time 45 minutes - Chill time 24 hours

2 cups minus 2T (8.5 ounces) cake flour

1 2/3 cups (8.5 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons corse salt

2 1/2 sticks unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2T (8 ounces) granulated sugar

2 large eggs

1 teaspoons natural vanilla extract

1 1/4 pound bittersweet chocolate disks or feves,

at least 60% cacao ( I used about 14 ounces)

sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light and creamy, about 5 minutes.
3. Add eggs one at a time. Mixing well after each addition.
4. Stir in vanilla
5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop in chocolate pieces and incorporate with wooden spoon as to not break the chocolate.
6. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for 72 hours.
7. When ready to bake, preheat oven to 350 degrees. Line baking sheet with parchment paper or non stick backing mat.
8. Scoop generous golf ball size mounds onto baking sheet, making sure to turn horizontally any chocolate pieces that may be poking up.
9. Sprinkle lightly with sea salt.
10. Bake until golden brown, about 16-20 minutes.
11. Transfer to wire rack for 10 minutes.