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Texas Roadhouse Prime Rib Recipe with Ingredients

Texas Roadhouse prime rib is a customer favorite, renowned for its juicy tenderness and flavor-packed crust. They use high-quality, bone-in ribeye roasts, carefully trimmed to ensure a delicious balance between meaty goodness and avoiding greasiness. The roast is generously seasoned, likely with a base of kosher salt and black pepper. Some rumors suggest they might add a sprinkle of garlic powder, onion powder, or even a touch of liquid smoke for an intriguing hint of smokiness.

The exact cooking method is a bit of a mystery, but it likely involves an initial sear in a hot skillet for a crispy exterior, followed by roasting in a high-temperature oven. The precise roasting time depends on how well done you prefer your prime rib, but it’s generally cooked for 15-25 minutes per pound based on your desired internal temperature. One key step Texas Roadhouse is known for is letting the cooked prime rib rest for at least 30 minutes after leaving the oven.

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Texas Roadhouse Prime Rib

Texas Roadhouse Prime Rib Recipe

However, here’s a recipe inspired by their signature dish, capturing the key elements:

Ingredients:

  • For the Prime Rib:
    • 1 whole bone-in ribeye roast (about 3-4 pounds), trimmed of excess fat (ask your butcher to do this if needed)
    • 2 tablespoons olive oil
    • Kosher salt
    • Coarse black pepper
    • Garlic powder (optional)
    • Onion powder (optional)
    • Liquid smoke (optional, for a smoky flavor)

Instructions:

  1. Temper the Meat: Remove the prime rib roast from the refrigerator at least 2 hours before cooking to bring it to room temperature. This ensures even cooking.
  2. Seasoning: Preheat your oven to 450°F (230°C). Pat the roast dry with paper towels. Rub the entire roast with olive oil to coat it evenly. Season generously with kosher salt and coarse black pepper. You can also add a sprinkle of garlic powder and onion powder for extra flavor, along with a few drops of liquid smoke for a hint of smokiness (these last two ingredients are optional).
  3. Searing (Optional): While not confirmed for Texas Roadhouse, some recipes suggest an initial sear for added flavor. In a large skillet heated over high heat, sear the roast on all sides for a few minutes to create a brown crust.
  4. Roasting: Transfer the seasoned roast to a roasting pan fitted with a rack (to elevate it from any drippings). Place the roast fat-side up in the preheated oven.
  5. Cooking Time: Here’s a general guideline for roasting time based on desired doneness (internal temperature):
    • 15-20 minutes per pound for rare (120°F internal temperature)
    • 20-25 minutes per pound for medium-rare (130°F internal temperature)
    • 25-30 minutes per pound for medium (140°F internal temperature)
    • Adjust cooking time based on the thickness of your roast and your desired level of doneness. It’s always best to use a meat thermometer for accurate measurement.
  6. Resting is Key: Once the roast reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent the roast loosely with foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful prime rib.
  7. Carving and Serving: Carve the rested prime rib against the grain into thin slices. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or Yorkshire pudding.
Tips:
  • Use a meat thermometer to ensure the prime rib reaches the safe minimum internal temperature of 145°F (63°C) for at least 3 minutes.
  • The cooking times listed are approximate and may vary depending on the size and thickness of your roast.
  • If the fat cap on the roast seems excessive, you can trim some of it off, but leaving a thin layer helps baste the meat during cooking and adds flavor.
  • Leftover prime rib can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

 

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