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 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.

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.

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.

This is one of the most expensive cuts of beef, especially if you seek out a higher USDA grade cut of meat. Make sure you're getting the tender and evenly cooked results you want by using a slow and low roasting method that requires only your home oven and a few pieces of kitchen equipment.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

Pull the rib roast out of the fridge and let temper on the counter for three hours. USDA guidelines requires food not be held above 33°F (1°C) for more than 4 hours. A three-hour rest on the counter is well within time constraints.

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

We feature this for a special Christmas dinner every year. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

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. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

Why is Texas Roadhouse steaks so tender? ›

Once the beef arrives at Texas Roadhouse, meat cutters guide it through an in-house aging process. Although there are plenty of techniques for perfecting tender steak, aging the cuts in a controlled and salty environment helps break down tough muscle fibers, resulting in a richer, more succulent, final product.

Due to the fact that it is significantly larger, prime ribs do cost more than one ribeye—even the price per pound for prime ribs are usually higher than the price per pound for ribeyes. Prime ribs often cost more due to the fact that they have more marbling and flavor.

Since 1993, Texas Roadhouse has proudly served USDA Choice steaks, hand trimmed by our in-house Meat Cutters. Our passion for the highest quality cuts of beef, aged to perfection, paved the way to becoming the hometown favorite steakhouse across United States and now in Middle East.

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

Choice is a grade of beef that is known for having more marbling, which means more fat, and therefore more flavor compared to Select grade beef [3]. Prime grade beef has the highest level of marbling and is the most expensive, but Texas Roadhouse uses Choice beef, which is still a high-quality grade [3].

Since prime ribs and ribeye steaks come from the same primal cut of beef, the difference in their flavors comes from the way they are cooked. Prime ribs are seared and then roasted slowly under low heat, making them more tender, while ribeyes are grilled quickly over high heat, making them more charred.