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.

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.

Mix the salt, pepper, garlic, herbs and olive oil in a bowl until well-combined. Use your hands to rub the roast all over with the marinade mixture, coating the surface evenly. Use plastic wrap to cover the roast, and let it marinate overnight (at least 8 hours) in the refrigerator.

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.

Many recipes for prime rib call for cooking the meat at a high temperature first and then lowering the heat. Here, we roast the prime rib low and slow in the oven for the most tender results. Allow 2 to 2-1/2 hours for rare or 2-1/4 to 3-1/4 hours for medium.

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.

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.

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

Prime Rib Roast, at room temperature (very important)

Sear the rib roast for 15 minutes at the higher oven temperature (450°F), and then turn the oven to the lower temperature (325° F) for the rest of the cooking time.

Should I sear prime rib before roasting? ›

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 prefer bone-in prime rib because the bone insulates the meat as it cooks and produces more flavorful and tender results, but we suggest buying the type that is called for in the recipe you are using. The primary benefit of getting boneless is ease of carving.

Cook Time and Temperature:

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

However, if you're not planning to cook your meal soon after its arrival, store the prime rib or steaks and side dishes in your freezer.

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

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

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.