texas roadhouse prime rib recipes

Texas Roadhouse prime ribs have every meat lover’s mouth water at the thought of biting into such a delicious and succulent cut of meat. Many of us are wary of buying such a prime piece of meat because we aren’t confident in our cooking abilities and don’t want to get disappointed in the final result.

I say take the plunge and have faith in yourself! Try following the recipe in this article if you want to boost your confidence and make a meal that is guaranteed to be delicious!

What is Texas Roadhouse Prime Rib?

Prime rib is the ultimate cut of beef. Texas Roadhouse is a restaurant chain that is well known for getting its meat recipes and cooking methods spot on. Their prime rib meals are very popular across the United States, leaving their customers eager to recreate their dishes at home.

Texas Roadhouse originated in Indiana, and not in Texas. The chain has at least one restaurant in 49 of 50 states in America, and Texas has the most restaurants with 56 stores to date.

The fact that Texas Roadhouse uses only fresh ingredients is what makes them stand out from the rest. Their customers stay loyal to the restaurant chain because of their belief in fresh produce and in-house preparation.


Let’s dive right into how to make Texas Roadhouse prime rib from the comfort of your own home. It is important to note that cooking succulent fall-off-the-bone prime ribs takes a lot of time, but even more patience. Don’t rush any steps in the process even if you are eager to try what you have made.

Texas Roadhouse Prime Rib


  • 1 whole uncut ribeye
  • 2 tbsp black pepper
  • 1/2 cup kosher salt
  • 2 tbsp sugar
  • 1/2 cup chopped garlic
  • 1/2 cup liquid smoke
  • 1/2 cup soy sauce


  • Think about when you want to eat the Texas Roadhouse prime ribs. Plan the meal into your weekly dinner schedule because the marinade takes about two days to mature.
  • Mix all of the ingredients together in a bowl, leaving out the meat, and leave it to rest for at least 12 hours, but I recommend leaving it for up to 24 hours so that all of the flavors can mix.
  • Now it is time to marinate the rub eye. Pour half of the mixture over one side of the piece of meat and massage it in for a minute or so. Flip the meat over and pour the remaining marinade over it and massage the meat.
  • Preheat the oven to 450 degrees. Once the oven is hot, put the rib eye in the oven for 30 minutes until it starts to brown.
  • As soon as the rib eye has begun to change color, lower the heat to 250 degrees and cook it for two hours.
  • Once the meat is ready, leave it to rest for an hour or so before cutting.
  • Enjoy!


The measurements in this ingredients list will give you six servings and the recipe takes about 15 minutes to prepare. The overall cooking time is between 2 and a half to three hours, and each serving contains roughly 300 calories. 
Course: Main Course

Side Dishes that Compliment Texas Roadhouse Prime Rib

You can pair Texas Roadhouse prime rib with almost anything you like. Keep it fresh and enjoy it with a leafy salad, or go all out and indulge in a side of fries and Yorkshire puddings, it all depends on how you are feeling. Here are some sides that go perfectly with Texas Roadhouse prime rib:

1. Fries

Nothing screams Texas more than steak and fries. Steak chips are particularly tasty with juicy meat, and you can either bake them or fry them.

2. Mashed Potatoes

Creamy mashed potatoes and gravy go well with succulent meat dishes, so why not have mash with your Texas Roadhouse prime rib? The trick to getting your mashed potatoes extra creamy is to add half a cup of double cream to the mash and a knob of butter. If you want your mash to be extra flavourful, try putting a teaspoon of mustard into the mash to give it a kick.

3. Roasted Vegetables

Sprinkle rosemary, rock salt, and pepper over the vegetables of your choice and drizzle them with olive oil before roasting. If you are roasting potatoes or carrots and you want them to be a little crispy, boil them until they are al dente, bash them about so that the edges are fluffy, and roast them at a high temperature.

4. Buttery Asparagus

Buttery asparagus is the easiest side dish to serve with Texas Roadhouse prime rib. All you need to do is boil the asparagus until it has softened slightly, cover it with butter, and sprinkle it with salt.

5. Honey Roasted Parsnips and Carrots

Honey roasted vegetables are a simple delight. Make sure to balance out the sweet flavors with plenty of black pepper.

Cooking Tips and Tricks

I want to help prevent cooking disasters, especially when it comes to cooking such a luxurious and expensive piece of meat such as a prime rib, which is why I have compiled these tips and tricks for you to use as a reference. Avoid any cooking faux-pas and follow the suggestions below:

1. Never Cook Straight Out of the Refrigerator

Prime rib is a large and very hearty piece of meat that needs to be cooked at room temperature. Cooking prime rib when it is still cold will result in a longer cooking time and a more rubbery texture.

2. Cook at an Appropriate Heat

Prime rib takes a long time to cook through. Don’t be tempted to cook it on high heat for longer than 30 minutes because you will be left with a piece of meat that is completely burnt on the outside and raw on the inside. You want to give the prime rib a blast of heat for 30 minutes so that the outside becomes nice and crisp, and proceed to cook it on low to medium heat so that the rest of the cut can cook.

3. Portion Control

Prepare roughly 12 ounces of meat per person. You can make more if you want to enjoy some leftovers the next day, but any less than 12 per head and your guests will leave the dinner table unsatisfied.

4. Always Marinate your Meat

Marinate your meat and do so for as long as you can! The longer meat is soaked in juicy flavors, the better it will taste once it is cooked.

5. Never Cut into the Meat Straight Away

All meat, especially red meat, should be left to rest for at least an hour before being cut. This allows all of the juices to settle and soak into the meat.

You May Also Like: Sweet Baby Ray’s Oven Baked BBQ Pork Chops


Q: Should I salt prime rib the night before cooking it?
A: Prime rib should be salted at least an hour before being cooked. For the best results, salt it the night before, and leave it uncovered in the refrigerator.

Q: What is the difference between prime rib and ribeye?
A: Prime rib is slow roasted and takes about two to three hours to cook, whereas ribeye is seared and grilled and takes less than an hour to cook.

Q: Why is prime rib so expensive?
A: Red meat is expensive in general, but prime rib has a high price ticket for many reasons. Prime rib is a luxurious cut of meat and often comes with a luxurious price tag to match.

Q: How many people will one ribeye feed?
A: One ribeye is enough for two people. Make sure you have about 12 ounces of meat per person to ensure that the portion is big enough.

Q: How long should I cook prime rib?
A: Prime rib will take about 20 minutes per pound to cook. You know your oven the best, so if it heats up and cooks food quicker than expected, you should keep an eye on the cooking time to ensure you don’t overcook the meat.

Q: How long will cooked prime rib last in the fridge?
A: You can store prime rib in the refrigerator for up to three days before it goes bad. Make sure that the meat is stored properly in an air-tight container if you want it to last this long. I recommend always inspecting meat before reheating it to make sure it isn’t showing signs of spoilage.

Q: Can I freeze prime rib roast?
A: Absolutely! Freezing leftover prime rib is a great way to cut down on food wastage. Freeze prime rib in portion sizes so that you don’t have to defrost more meat than you intend on eating.

Top Tip: Don’t freeze prime rib that has been left out at room temperature for longer than three hours. Refrigerate cooked meat within an hour to stop it from spoiling.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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