Reverse-Seared Prime Rib of Beef
The prime rib of beef is one of my favorite cuts of beef, with an excellent fat content, and cooking it on the bone enhances the flavor.The cooking method I have used in this recipe is the reverse sear. It involves cooking the beef slowly at a low temperature, removing it from the oven and allowing it to rest, and then finishing it with a high-heat sear on the outside.This method flips traditional meat cooking on its head, but in my opinion, it should be used more often. It results in steak with a perfectly tender and juicy interior and a beautifully caramelized crust. Additionally, you can cook the beef ahead of time and perform the final sear just 15 minutes before serving, making it a convenient and reliable technique for any chef or home cook.
Thomas Keller’s Roast Chicken (Poulet Rôti)
The roast chicken has been a mainstay on Bouchon’s menu since the very beginning. “Every culture in the world has a roast chicken,” Keller says. “It presses all social and economic boundaries, and there are so many different parts of the chicken that result in different textures, different flavors that I really love. So roast chicken, to me, is the perfect meal.” Best of all, it’s relatively simple to make, requiring only five ingredients.