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Texas Roadhouse Prime Rib Recipe

Texas Roadhouse Prime Rib Recipe

Unlock the secret to a beloved steakhouse classic with this authentic Texas Roadhouse Prime Rib Recipe. This guide provides a foolproof method to recreate the tender, juicy, and incredibly flavorful prime rib that diners rave about, bringing the taste of a premium dining experience right into your own kitchen.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 pound boneless prime rib roast (also known as an English roast or standing rib roast)
  • 2 tablespoons coarse sea salt (or kosher salt)
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary (crushed)
  • 1 teaspoon dried thyme
  • 1/2 cup unsalted butter softened
  • 4-6 sprigs fresh rosemary sprigs for garnish (optional)
Au jus
  • 1 cup high-quality beef broth
  • 1/4 cup red wine (optional, but recommended)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon beef bouillon granules (if desired for extra flavor)

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Small Bowl
  • Aluminum foil
  • Saucepan
  • Sharp Knife

Method
 

  1. Remove the prime rib roast from its packaging and pat it completely dry with paper towels. This is a crucial step for achieving a beautifully browned exterior. Let the roast sit at room temperature for about 1 to 1.5 hours to take the chill off. This allows for more even cooking.
    4-5 pound boneless prime rib roast
  2. Preheat your oven to a high temperature of 450°F (230°C). This initial blast of heat is essential for searing the outside of the prime rib and creating that desirable crust.
  3. In a small bowl, combine the coarse sea salt, freshly cracked black pepper, garlic powder, onion powder, crushed dried rosemary, and dried thyme. Stir until all the spices are well incorporated.
    2 tablespoons coarse sea salt, 1 tablespoon freshly cracked black pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried rosemary, 1 teaspoon dried thyme
  4. In another small bowl, combine the softened butter with half of the dry rub mixture. Mix thoroughly until you have a creamy paste. This infused butter will add an extra layer of richness and flavor.
    1/2 cup unsalted butter
  5. Generously rub the entire surface of the prime rib roast with the dry rub mixture. Ensure every inch is coated. If you made the butter mixture, evenly spread it over the roast as well, pressing it gently into the meat.
    4-5 pound boneless prime rib roast
  6. Place the seasoned prime rib roast, fat-side up, in a sturdy roasting pan. If you don't have a rack, place it directly in the pan. Transfer the pan to the preheated oven.
    4-5 pound boneless prime rib roast
  7. Roast the prime rib at 450°F (230°C) for 15 minutes. This initial high heat will start the searing process.
  8. After 15 minutes, reduce the oven temperature to 325°F (160°C). Do not open the oven door during this phase.
  9. Continue roasting at 325°F (160°C) until the internal temperature reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding any bones (if applicable to your cut). Here are general guidelines:
    • Rare: 120-125°F (49-52°C)
    • Medium-Rare: 130-135°F (54-57°C)
    • Medium: 140-145°F (60-63°C)
    Remember: The temperature will rise by about 5-10 degrees Fahrenheit as it rests. The approximate cooking time is about 12-15 minutes per pound for medium-rare. For a 4-5 pound roast, this often falls within the 2.5 to 3.5 hour range.
  10. In a small saucepan, combine the beef broth, red wine (if using), Worcestershire sauce, soy sauce, and beef bouillon granules (if using). Bring to a simmer over medium heat and cook for 5-10 minutes, allowing the flavors to meld. Strain if desired.
    1 cup high-quality beef broth, 1/4 cup red wine, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon beef bouillon granules
  11. Once the prime rib reaches your desired internal temperature, carefully remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 20-30 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring a tender and moist result.
    4-5 pound boneless prime rib roast
  12. After resting, carve the prime rib into thick slices using a sharp knife. Serve immediately with the prepared au jus for dipping. Garnish with fresh rosemary sprigs if desired.
    4-5 pound boneless prime rib roast, 4-6 sprigs fresh rosemary sprigs

Notes

Storing and reheating: Once cooled, wrap tightly in plastic wrap and aluminum foil or place in an airtight container. Refrigerated leftovers last 3-4 days. Freeze sliced prime rib for up to 2-3 months. Reheat in a low oven (250-300°F) with a splash of broth for 15-25 minutes.