Texas Roadhouse Prime Rib

Cheryl Malik Posted: 11/11/26 Updated: 11/12/26

Love Prime Rib At Texas Roadhouse? Ours Is A Healthy, Tasty Take

The rub is a cleaner version than the restaurant’s. The seasoning of kosher salt, coarse pepper, garlic, onion, smoked paprika, and herbs is gluten- and keto-friendly. No extra sugars or any sneaky soy; in other words, ingredients you can pronounce!
Enjoy this whenever you want! Many Texas Roadhouse locations only serve prime rib on the weekends, and only while it lasts. You can make the whole roast, including the end cuts everyone fights over, plus additional leftovers for French dip sandwiches.
You control what goes into the sauces. And nobody is charging you extra for a little cup on the side either. The au jus is built from your own drippings with Worcestershire and shallot, while the horseradish sauce gets its kick from Dijon mustard and lemon.

If you want to make extra au jus (without drippings), check out this recipe!

Cheryl’s Tested Notes & Tips

͏͏Ask for the first cut, or spot it yourself. Also called the small end or loin end, ask your butcher or the grocery store’s meat counter for the first cut roast. If you’re buying pre-packaged, look for labels that say “small end” or “ribs 10-12”, or choose the roast with the largest center eye and the least visible fat running through it.
Yup, friend, leave the prime rib uncovered in the fridge. It might go against your normal routine of covering foods with plastic wrap, but the cold, dry air pulls moisture off the surface, which is how that signature crackly crust comes to be. Aim for 24 hours if you can, or at least overnight.
Don’t rely on time alone; go by temperature. Every roast is different, so using a digital thermometer is vital! Pull it at 120°F for medium-rare or 130°F for medium, and start checking for doneness after 2 hours. The roast will climb 5-10 degrees during the rest period and final sear, landing you right where you want.

Copycat Texas Roadhouse prime rib slice with au jus, a loaded baked potato, and side salad.

Important Ingredient Notes

͏Standing rib roast – has marbling that melts as the roast cooks low and slow, making it buttery and tender. USDA Choice costs much less than prime and works nicely. For a budget swap, a top sirloin roast costs about half as much and is adaptable for this recipe. It’s leaner, so pull it at the same temperatures, start checking early, and slice it thin.

Kosher salt – used as part of the dry brine, salt seasons the meat all the way to the center and dries the surface for that crackly crust we want. You can stick with Diamond Crystal, but if you’re using Morton kosher salt, use 1 tablespoon plus 1 teaspoon.

Worcestershire sauce – it’s the secret ingredient for savory, steakhouse-style au jus, adding a tangy depth that broth alone can’t. If you’re Whole30 or paleo, combine 1 tablespoon coconut aminos plus ½ teaspoon apple cider vinegar to get close to that tang.

Sour cream and prepared horseradish – sour cream mellows the horseradish’s sharp, sinus-clearing kick, and this combo balances the richness of the beef beautifully. Swap in Greek yogurt for a higher protein boost (and it tastes yummy!).

Ways to Enjoy This Texas Roadhouse Prime Rib

Pair this with more Texas Roadhouse dishes. Bring the whole steakhouse home. I compiled an easy-to-follow roundup of their most popular recipes here!
Eat this as your holiday meal. You may have turkey fatigue! In that case, this prime rib is a tasty choice for a holiday main. The perfect sides are rolls, potatoes, salads, or veggies.
Make beef dip sandwiches. Use crusty French rolls or hoagie rolls. You want a firm outside that holds up to dunking in that au jus. I toast them cut-side down first so they don’t fall apart when dipping.

Close up shot of bone-in prime rib sliced to show a pink medium-rare center and browned crust.

Storage, Reheating & Make-Ahead Tips

Refrigerator: I keep the sliced prime rib in an airtight container for up to 4 days. Always store the horseradish and au jus separately.
Reheating: We want to keep the pink color, so warm slices covered in au jus for 1-2 minutes or uncovered in the oven at 250°F. Completely skip the microwave, because it’ll turn the meat gray in seconds.
Freezer: This is a great recipe for freezing and using in other meals (like my leftover prime rib soup). Freeze tightly wrapped slices for up to 3 months. The au jus also freezes well; I use ice cube trays for easy use.
Make ahead: If you’re planning for a big dinner, you can apply the rub 2 days before roasting, but the longer the better. You can make the horseradish early, as it keeps for 5 days in the fridge. For the au jus, make that a day ahead.

Recipe FAQs

How much prime rib do I need per person?

About 1 pound per person for the bone-in roast, or one rib for every 2 people. For boneless, ¾ pound per person is plenty. If you stretch out your sides, like potatoes, they’ll be plenty for everyone.

How long does it take to cook prime rib?

When cooking according to the recipe, at 250°F, plan on 30-35 minutes per pound. A 6-pound roast will take about 3-3½ hours.

What temperature should I pull prime rib for medium-rare?

Pull it out at 120°F. If it climbs 120°F-130°F during the rest and final sear, that’s perfect for medium-rare. For medium, pull it at 130°F.