Texas Roadhouse Prime Rib Recipe (2024)

FAQs

How do restaurants make prime rib so tender? ›

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

What makes their ribs so great is the process in which they prepare them. Each Texas Roadhouse location uses the exact same 3-day preparation process that includes their own unique blend of seasoning and signature BBQ sauce. The end result is meat that literally falls right off the bone.

Usually yes, but may sell out depending on how much is available that day, and how busy and popular prime rib is that day.

Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade.

Let it REST, As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy.

You'll cook the prime rib low and slow in the oven, then crank up the heat at the end to achieve a crisp outside. This method has several advantages: the prime rib loses less juice to the bottom of the roasting pan and it cooks evenly all the way through.

Our most tender steak that is lean and melts in your mouth.

Take Texas Roadhouse for instance: Their steaks get generously rubbed with a sweet yet smoky seasoning before the meat is grilled. This creates juicy meat with a spiced crust that packs a flavor punch with each bite.

What is the difference between Prime Rib and Ribeye? Prime Rib is slow roasted and cut to order while Ribeye is seared, seasoned, and grilled to perfection.

However, the prime rib typically contains more bone and fat, which might give it a slight edge over the eye in terms of flavor. Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn't stray far from the prime rib.

Why is prime rib cheaper than ribeye? ›

Prime ribs in restaurants are often cheaper than ribeyes because they are easier for dining establishments to prepare larger cuts of meat rather than preparing individual portions of meat.

Season the Prime Rib

You can also use olive oil instead of butter and any dried herbs that you like. Spread the soft butter mixture all over the surface of the prime rib and then season the top generously with more fresh black pepper and salt. Don't be shy when seasoning the prime rib before roasting.

Remove prime rib from refrigerator and allow it to sit at room temperature for 2-6 hours, depending on the size of the roast - DO NOT RINSE THE SALT OFF (1 hour per rib or 1 hour for every 2 pounds).

When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

The average steak house has steaks cut fairly thin and it only takes a few minutes minutes to cook. The really good steak houses with realy thick steaks may take 30–45 minutes to properly cook a prime rib.

Aim for 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).