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.

At Texas Roadhouse we use only American-grown USDA #1 inspected fresh domestic Pork Loin Back Ribs. Starting with the right product will give you a Legendary result. We will show you how to make the best ribs possible with the equipment available in an average home kitchen.

In addition to sugar and salt, Texas Roadhouse steak seasoning contains dehydrated garlic and onion to impart some savory aromatics to the grilling process, paprika for smokiness, turmeric for depth, and MSG (monosodium glutamate) to tickle the umami taste buds on your tongue.

ribeye. Prime rib roasts are always cooked and then sliced, while ribeye is sliced and then cooked. Roasts benefit from being cooked low and slow, but a rib steak loves a good sear over high heat.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

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).

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.

The restaurant follows a 'low and slow' cooking process for more than four hours, as achieving perfectly tender ribs is not a process that is to be rushed.

Filet is our most tender cut of beef as well as one of the leanest cut. Our filet is grain finished and aged up to 21 days to provide a “melt in your mouth” texture along with legendary flavour when paired with our steak seasoning.

Does Texas Roadhouse sell seasoning? ›

Texas Roadhouse Offers Bottles Of Its Seasonings Online

According to the label, the bottled seasoning blend includes paprika, salt, sugar, turmeric, dehydrated garlic, and onion.

Texas Roadhouse's steak prowess starts with quality beef. While you can mask an average or low-quality cut of meat with heavy seasoning, you cannot mimic the juiciness and flavor of high-grade beef. According to its FAQ page, Texas Roadhouse selects USDA-certified beef that has been grain-finished for 120 days.

Texas Roadhouse's Loyalty to Soybean Oil

They unfortunately use soybean oil extensively across their menu. From searing their famed steaks to the buttery goodness that often accompanies their dishes, soybean oil is a consistent component.

Prime rib is slow roasted and cut to order while ribeye is seared, seasoned, and grilled to perfection.

Whether roasted or grilled, this rich, full-flavored cut of beef needs little more than salt, pepper, and a few seasonings to be delicious. But what's the best temperature to cook prime rib? For optimal flavor and texture, cook prime rib to medium rare or an internal temperature of 130-135 degrees F.

Prime rib is at its best cooked rare or medium rare — it should not be cooked past medium (140°F) or all the fat will melt out of the meat, leaving it tough, dry, and chewy. After the prime rib is cooked, make sure to let it rest for 30 minutes for the meat to reabsorb all the delicious juices before carving.

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks.