"Keller explains that he cooks his rib roast in a very low oven 'to ensure that it is a rosy medium-rare from the very center almost to its outer edges.'"
"For reasons of both flavor and aesthetics, he also prefers the prime rib to have a darker, caramelized exterior, which when oven roasting would require a much higher temperature."
"Keller promises that 'it will develop a beautifully browned surface even in that very low oven.'"
"Andrew Rea has also employed the tool to bring color to steak after it has been prepared sous vide, so that it remains tender and juicy inside without looking 'grey and nasty' on the outside."
Thomas Keller recommends using a culinary blow torch to achieve a caramelized exterior on prime rib while cooking it at a low temperature for a perfect medium-rare. This technique allows for a beautifully browned surface without compromising the meat's tenderness. Keller pairs the prime rib with a horseradish cream sauce. Other chefs, like Andrew Rea, also use blow torches to enhance the appearance of meats cooked sous vide, ensuring they look appealing while remaining juicy inside.
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