Prime rib: the ultimate meal for the meat lover. When it comes to beef, the Texas Roadhouse prime rib is king. It's the most tender and succulent beef roasted to perfection and oozing with mouth-watering flavors.
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Tips & Tricks
Prime rib is not the cheapest meat, so it’s understandable why you'd want to avoid any cooking mistakes. Don’t worry, I’m here to guide you through your rib-roasting journey. Here's some basic tips and tricks:
- Don't bake the rib straight after removing it from the fridge. Take it out of the refrigerator 2 hours before you cook it. The meat is large and dense, so if you put it straight into the oven, you'll have to cook it for much longer.
- Do not roast the rib at 450 degrees all throughout. Be sure to reduce the heat to 250 degrees after 30 minutes so you’ll get a rib eye that has a nice brown and crisp crust and is rosy and juicy on the inside.
- Not sure how much roast beef to serve your guests? A good estimate is one rib for every two people or about 12 oz. per head.
- To clarify, a prime rib cut does not equate to USDA Prime. What you’ll typically see in supermarkets is the USDA Choice quality rib. The USDA Prime rib has a lot more fat marbling and costs 50% higher. If that’s what you prefer, you'll need to place a special order from your butcher.
Interesting Facts About Texas Roadhouse
- While it’s easy to assume that Texas Roadhouse originated from Texas, its first restaurant actually opened in Clarkesville, Indiana. Today, the chain has at least one store in 49 out of 50 states. Understandably, Texas has the most stores: 56.
- Perhaps what makes their business so successful is that they make all their dishes from scratch. They use only fresh, not pre-packaged ingredients as well. This is what their loyal customers always come back for.
Apart from their famous rib eye, Texas Roadhouse also makes the best Margaritas. They offer 15 variations of Margarita, and they all taste phenomenal.
How to Make Texas Roadhouse Prime Rib
Since 1993, Texas Roadhouse has been serving its customers only the highest quality and best-tasting prime rib there is. As such, many people have tried replicating their special recipe. If you’re one of those people, look no further!
As they say, great things in life take time. Prime rib is actually not that difficult to make, you'll just need to wait a few days to get the best-tasting, fall-off-the-bone, drool-worthy and succulent prime rib a la Texas Roadhouse. I promise you it'll be worth it.
Texas Roadhouse Prime Rib Recipe
6
servings15
minutes2
hours30
minutes300
kcalIngredients
- For the Ribeye
1 whole uncut ribeye (about 12 oz. per person)
- For the Marinade
2 Tablespoons black pepper
2 Tablespoons sugar
1/2 cup kosher salt
1/4 cup garlic (chopped)
1/4 cup liquid smoke
1/4 cup soy sauce
Instructions
- The first step is to make the marinade. You will need to prepare this two days in advance. To make, mix all ingredients for marinade. Mix well until combined and refrigerate overnight. This allows enough time to integrate all those wonderful flavors together.
- The second step is to marinade the ribeye. Place the prime rib on a rack in a large pan. Pour half the marinade over the top side and rub it all over. Next, flip the meat over, pour the rest of the marinade, and rub all over. Cover the pan and refrigerate overnight.
- Preheat your oven to 450 degrees Fahrenheit. Bake the meat for 30 minutes just until the outside of the meat is brown and seared. Then, lower the heat to 250 degrees Fahrenheit. Continue baking for another two hours or until your meat thermometer says 120 degrees.
- That's the temperature for medium-rare. If you want to increase the level of doneness, wait until the reading is 10 degrees higher for each state (i.e. 130 for medium, 140 for medium-well, etc.).
- Give your meat at least an hour to rest before slicing. This will give the juices time to settle in the meat, resulting in an even juicier and tastier prime rib.
- Slice and enjoy. Congratulations, you did it! It's time to reap your rewards. Carve that tender meat, have a taste, and serve with Au jus.
18 Comments
Wow, let this prime rib sit for an hour before slicing and eating? How am I keeping it warm. We like medium doneness. Maybe cook to 120, turn off the oven. Wrap the roast well in foil and let it sit in the oven. Test meat temp in 10 minutes. Be sure to remove from oven at 130. So cooking stops. I know hot augus will be good. Any hints to keep meat hot/warm for that hour?
The cooking time really depends on how many pounds of ribeye you’re cooking; 12-18 min./per lb. is a good range, depending on preference for rare to well done.
I tried this recipe two Christmases on a row and was very disappointed in the results. The first time I thought I may have made a few mistakes?
After comparing this recipe with others, I found the following inconsistencies; 1) there’s no oil added in this marinade and 2) the searing of the roast in this recipe is 30 minutes with most other recipes searing for only 15 minutes. After 30 minutes of high heat searing then continued low heat roasting, eventually burns the crust of the prime rib. I paid too much to ruin a good cut if roast by over searing it. (And setting the smoke alarms off)
I think you’re supposed to cut off the bones from the roast to use in making the jus
This is my goto recipe for prime rib. Do you think this would work on a whole NY Strip roast?
You said an 1 whole uncut rib eye? How many pounds is that for 3 people plus leftovers?
yum!
I have a question. On Step #5, you wrote “let the meat rest for an h our before slicing”. Isn’t the meat getting cold?
Hi there!
Yes, if you let a prime rib rest for an hour without any insulation, it will cool down too much. However, the resting time is crucial for redistributing the juices and keeping the meat tender. Here’s how to prevent it from going cold:
1. Tent it loosely with foil – This traps some heat while allowing airflow so the crust stays crispy. Don’t wrap it tightly, or you’ll create steam and soften the crust.
2. Use a warm oven (optional) – Set the oven to lowest setting (about 140°F or ‘keep warm’ mode) and place the meat inside with the door slightly cracked.
3. Wrap in a towel (if not using the oven) – If the meat is tented with foil, you can drape a clean kitchen towel over it to help retain heat.
4. Rest on a warm surface – Place the cutting board on a warmed baking sheet to prevent heat loss from below.
Bonus Tip:
If you’re worried about cooling too much, rest the meat for 30–45 minutes instead of a full hour, then slice and serve immediately.
Is this a good marinade for just good ole juicy “plain steak”?
Hi Tina!
Yes, this would work well for steak, but you’ll only need to marinade for 2-4 hours 🙂
do you cook roast with foil on or off?
Hi Yvonne!
You cook it without foil but you can cover it with foil during the rest time to keep it warm 🙂
The recipe says to marinade the roast, but there are no ingredients listed for the marinade.
Hi, Marcia!
The marinade recipe is under the “ribeye” in the ingredients list. 🙂
I’m about to adjust the recipe to make it a bit easier to see, though.
How do you keep the toast warm while resting & before slicing?
Hi Miki, you can cover it with foil to keep it warm!
Hi Kim,
We love Texas Roadhouse. Thanks for these recipes.
Any chance you have the recipe for their delicious rice?
Thank you!