TEXAS ROADHOUSE PRIME RIB RECIPE (COPYCAT)
This copycat Texas Roadhouse prime rib recipe is perfect for meat lovers. You get flavorful, succulent meat with just minimal ingredients.
Provided by Clifford
Categories Steak
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- The first step is to make the marinade. Prepare this two days in advance. To make, mix all ingredients for marinade.
- Mix well until combined and refrigerate overnight. This allows enough time to integrate all those wonderful flavors together.
- The second step is to marinade the ribeye. Place the prime rib on a rack in a large pan. Pour half the marinade over the top side and rub it all over.
- Next, flip the meat over, pour the rest of the marinade, and rub all over. Cover the pan and refrigerate overnight.
- Preheat your oven to 450 degrees F. Bake the meat for 30 minutes just until the outside of the meat is brown and seared.
- Then, lower the heat to 250 degrees F. Continue baking for another two hours or until the meat thermometer says 120 degrees F (medium-rare).
- Give meat at least an hour to rest before slicing. This will give the juices time to settle in the meat, resulting in an even juicier and tastier prime rib.
- Slice and enjoy.
Nutrition Facts : Calories 113.00kcal, Carbohydrate 8.00g, Cholesterol 23.00mg, Fat 5.00g, Fiber 1.00g, Protein 9.00g, SaturatedFat 2.00g, ServingSize 6.00 people, Sodium 10,014.00mg, Sugar 4.00g, UnsaturatedFat 3.00g
TEXAS ROADHOUSE PRIME RIB RECIPE
Steps:
- The first step is to make the marinade. You will need to prepare this two days in advance. To make, mix all ingredients for marinade. Mix well until combined and refrigerate overnight. This allows enough time to integrate all those wonderful flavors together.
- The second step is to marinade the ribeye. Place the prime rib on a rack in a large pan. Pour half the marinade over the top side and rub it all over. Next, flip the meat over, pour the rest of the marinade, and rub all over. Cover the pan and refrigerate overnight.
- Preheat your oven to 450 degrees Fahrenheit. Bake the meat for 30 minutes just until the outside of the meat is brown and seared. Then, lower the heat to 250 degrees Fahrenheit. Continue baking for another two hours or until your meat thermometer says 120 degrees.
- That's the temperature for medium-rare. If you want to increase the level of doneness, wait until the reading is 10 degrees higher for each state (i.e. 130 for medium, 140 for medium-well, etc.).
- Give your meat at least an hour to rest before slicing. This will give the juices time to settle in the meat, resulting in an even juicier and tastier prime rib.
- Slice and enjoy. Congratulations, you did it! It's time to reap your rewards. Carve that tender meat, have a taste, and serve with Au jus.
Nutrition Facts : Calories 300 cal
TEXAS ROADHOUSE KILLER RIBS COPYCAT
While the company does not divulge their exact secret recipe, it's possible to make a dish very similar to Texas Roadhouse ribs at home by knowing the cooking process and a blend of spices that replicates the restaurant dish. copycatrecipeguide.com
Provided by Chef GreanEyes
Categories Pork
Time P2DT30m
Yield 1 rack, 2-8 serving(s)
Number Of Ingredients 18
Steps:
- Score the frozen ribs several times on the back of the rack.[3]
- Allow to thaw overnight.
- Preheat oven to 275 degrees Fahrenheit. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
- Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs.
- Combine the water and liquid smoke in the large pan. Mix well.
- Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.
- Bake for about five hours. Cook until the ribs nearly fall off the bone.
- While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
- Preheat a charcoal or gas grill.
- Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
Nutrition Facts : Calories 481.5, Fat 14, SaturatedFat 1.8, Sodium 2670.1, Carbohydrate 88.1, Fiber 3.2, Sugar 80.5, Protein 3.3
TEXAS ROADHOUSE RIB SEASONING COPYCAT
Make and share this Texas Roadhouse Rib Seasoning Copycat recipe from Food.com.
Provided by Chef GreanEyes
Categories < 15 Mins
Time 5m
Yield 1 mix, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Obtain a medium-sized bowl, a pair of scissors, an empty spice jar with a shaker top and a plastic bag with a zip-seal top.
- Measure 3 tablespoons of garlic powder, 3 tablespoons of dry mustard and 3 tablespoons of onion powder. Pour each seasoning into the mixing bowl.
- Add 1 tablespoon of salt, black pepper and paprika to the bowl. Opt for fresh ground medium-sized pepper if possible.
- Add 2 teaspoons of Cayenne pepper and MSG to the bowl. Individuals who are sensitive to MSG can leave off this ingredient, but should substitute an additional 2 teaspoons of salt or salt alternative.
- Stir seasonings gently with a spoon.
- Pour all seasonings from the bowl into a zip-top plastic bag, then seal.
- Shake the bag vigorously until the seasonings are well blended. The final mix should feature an orange hue.
- Cut a diagonal hole on a bottom corner of the bag.
- Place the bag inside the seasoning jar and allow the seasoning rub to move from the plastic bag to the jar.
- Seal the jar and the seasoning mix is ready to place on ribs.
Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 0.2, Sodium 1754.6, Carbohydrate 13.2, Fiber 3.3, Sugar 1.1, Protein 3.5
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- (3 days before cooking) Make the marinade sauce. In a bowl, mix together all of the ingredients except for the prime rib. Stir really well. Then cover the bowl with a lid and refrigerate for 24 hours. Note: Throughout the day as you visit the fridge, swirl the ingredients around to keep them mixed or give them a quick stir and then place back in the fridge.
- (2 days before cooking) Marinade the prime rib roast. Place the prime rib in a large pan with sides. (We like to use a glass casserole dish with sides. ) Rub the marinade all over the rib roast. Be sure to coat all sides of the roast. Cover the dish completely with cling wrap. Place the pan in the fridge and allow it to marinate for 2 days.
- Day of cooking. Remove the rib roast from the fridge 2 hours before cooking and allow it to come to room temperature.
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- Make the marinade two days before cooking the meat. For this, you need to mix kosher salt, sugar, black pepper, soy sauce, liquid smoke, and chopped garlic. Once you mix them well, put the marinade in the refrigerator and let it stay overnight so that all flavors can integrate together.
- Marinade the whole, uncut ribeye by pouring half the amount over the prime rib that’s put on a rack in a large pan. Make sure you rub the marinade all over the rib. Then, flip the rib over and pour the remaining, rubbing it all over. Put the lid on and refrigerate overnight.
- Bake the rib in a preheated oven at 450°F for half an hour or until you notice the meat is seared and brown on the outside. After the first half an hour, reduce the heat to 250°F and bake for two more hours, or until the meat thermometer shows 120°F.
- This temperature indicates medium-rare, 130°F indicates medium, 140°F indicates medium-well, so wait until you get the ideal reading for you.
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