Texas Roadhouse Prime Rib I Made It

Texas Roadhouse Prime Rib

mommyluvs2cook 9 years ago
By: Sparow64

My husband insisted I pick up a Ribeye roast to make Prime Rib. I can only say this will definitely be a ONCE IN A WHILE treat, due to the price tag. Texas Roadhouse has the best Prime Rib I've ever had, so I was trying to find something similar. This was actually extremely close if not spot on! Even as it was cooking I could tell it would taste close to the real thing. I worked at TX Roadhouse for 6 yrs so I am very familiar to the smell of it cooking :) I used a 5 1/2 lb. ribeye roast and I poured about a cup of water into the pan because I wanted to make an a jus. After turning the oven down to 250 the roast took about 1 hour 15 minutes to get to the temp of 122 degrees. After I let it rest on the counter for the hour I cut it into 3 HUGE Prime ribs. Michael and I shared one and it was plenty! He ate another for lunch today at work and said it was equally as good reheated (I'm guessing he shared it because it was enormous!) so I have one more huge steak to play with, yay :)

Texas Roadhouse Prime Rib/saved
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pointsevenout 9 years ago said:

You're not just whistling Dixie on the price of cow. The cheapest cut of meat I could find was $5.99lb for a pot roast. If it weren't for the recipe I wanted to make I would be back on chicken. Almost converted the pot roast to pig.

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NPMarie 9 years ago said:

Great job Michelle! I'll have to bookmark this for my husband..he's a prime rib lover:)

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mommyluvs2cook 9 years ago said:

Your not kidding PSO! I think I over payed for my cut, but you live and learn right? I am intrigued to call my meat market and see if they sell the cut and what the price is. It was a kind of on the whim buy. Regardless, Roadhouses 10 oz. Prime rib in restaurant is $15 so by that price I did good. It was super easy too, no sweat off my brow :)
Marie, if Rick is a Prime Rib lover, he would love this! Too bad you don't eat beef, booooo! :P

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bakerme 9 years ago said:

Your pic looks delicious! We love a good prime rib roast here, but with the price it's definitely a once a year purchase! When I make one, I sprinkle on garlic salt, onion salt and freshly ground black pepper and that's it. It's got such good flavor all on its own that I am wondering why the recipe submitter felt it had to be marinated. Aren't marinades for tougher cuts of meat? How did your hubby heat it up without cooking it more? That's something I have trouble with with leftovers on a rib roast.

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mommyluvs2cook 9 years ago said:

Thanks Bakerme. I don't think there is a set rule for marinating. We get most of our beef by processing whole steers so we have lbs. and lbs of steak on hand at all times. I have marinated Ribeye's, T-bones, and even filets. But most of the time its no marinade and baste with butter and garlic. A marinade is just a change of pace for us, and personally I like them, even if the husband says other wise :) With this Rib Roast we were trying to find that flavor that we are familiar with from Roadhouse's and this was it! It really doesn't penetrate too much into the inner meat part, just the outside skin of the roast, which was my favorite part. I don't know if it was the proper way to reheat the steak, but Michael let his sit out to room temp. then reheated it in a 250 degree oven wrapped in foil until just warm. He said it cooked a tiny bit but not much. I read up on reheating and some people said to just eat it cold if you want it to not cook lol, or reheat in the microwave between 2 pieces of lettuce? I may try that method today when I reheat this last steak!

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bakerme 9 years ago said:

Thanks for the feedback about the marinade, Ml2c! We love the Texas Roadhouse, but haven't been there lately. I haven't had the prime rib, as I am addicted to their bbq ribs, not to mention the yummy rolls with cinnamon butter! I undercook the roast so the middle is pretty rare and we eat from the ends, where it is medium rare, the way we like it. The next night, I cut the middle in 2 vertically to make "steaks". I used to put them on the Foreman Grill just until warm, but they always seemed to be overdone, so I gave the grill away some years ago. Now I put the steaks in a hot pan and sear for 1-2 minutes, but will have to try your hubby's way and see if that works better.

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pointsevenout 9 years ago said:

I would limit the marinate time if using an acid in it.

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chuckieb 9 years ago said:

Oh my goodness Michelle.....that is heaven on a plate right there. Awesome picture of an awesome cut of meat cooked to perfection! Kudos to you! I've never tried a Texas Roadhouse Prime Rib but I bet its delicious. I think the marinading ingredients sound wonderful especially the garlic and liquid smoke! I bookmarked this to try at some point.

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mommyluvs2cook 9 years ago said:

Bakerme next time you go to TR, you HAVE to try the Prime Rib, it's delicious! I do agree though, the ribs are pretty fantastic too :)

Thank you Janet! Yes, the liquid smoke is definitely the stand out flavor in this marinade :)

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Good4U 9 years ago said:

I keep coming back to look again and again:) It looks just awesome! I have this one Bookmarked as well, Michelle. Once again BRAVO! You did an incredible job! Just as a matter of curiosity, I checked out the price of Prime Rib Roasts here at the moment. They are ranging from $5.99-$15.99 per pound depending on where. They are starting to push it with better prices around $6.99 per pound right now b/c, our Thanksgiving is coming in mid October. Generally, I will pick it up when it goes to between $4.99 and $5.99 per pound. I have never marinated a Prime Rib Roast and this marinade sounds excellent. I have some garlic liquid smoke which should be perfect for this.

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mommyluvs2cook 9 years ago said:

Thanks Joce :) Hope you get to try this, you will die and go to heaven when you smell this cooking lol!

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