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[Photograph: Artisan Books] I consider myself very lucky to have a butcher who not only knows his meat but gets as exited about my purchases as I do. When I was picking up the meat to make the Blowtorch...

Blowtorch Prime Rib Roast with Horseradish Cream Recipe | Cook the Book

Kosher salt

black pepper

salt salt

Horseradish Cream (recipe follows)

heavy cream

sherry vinegar

horseradish

fleur de sel,

black pepper,

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 1 1/2 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 1/2 inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.

Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper. Refrigerate in a covered container for up to 1 week.

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