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–+ servings

Texas Roadhouse Prime Rib

easyhealthyrecipes.com/texas-roadhouse-prime-rib/
This copycat Texas Roadhouse prime rib is utterly delicious! Slow-roasted with a garlicky, peppery rub, serve this with all the sides, a homemade au jus, and creamy horseradish sauce.
Prep: 25 minutes
Cook: 3 hours 40 minutes
Resting Time: 30 minutes
Total: 4 hours 35 minutes
Recipe makes approximately 8

Equipment Needed

Ingredients Needed

For the Prime Rib

  • 6 pound bone-in standing rib roast, 3 ribs
  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (crushed)
  • ½ teaspoon cayenne pepper
  • 2 tablespoons olive oil

For the Horseradish Sauce

  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 2 to 3 tablespoons prepared horseradish (drained)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • 1 pinch black pepper

For the Aus Jus

  • 1 tablespoon butter
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 sprig fresh thyme
  • 1 tablespoon cold butter
  • kosher salt (to taste)

For Serving (Optional)

  • baked potatoes (microwave or oven)
  • 12 ounce bag steakhouse-style salad mix
  • 4 sprigs fresh thyme or rosemary (for garnish)

Instructions

Apply Dry Brine (One Day Before)

  • Pat 1 (6-pound) rib roast completely dry with paper towels.
  • In small bowl, mix 2 tablespoons kosher salt, 1 tablespoon coarsely ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon crushed dried rosemary, and ½ teaspoon cayenne pepper.
  • Rub 2 tablespoons olive oil over entire roast, then coat every surface generously with seasoning.
  • Place roast fat side up on rack in roasting pan. Refrigerate uncovered overnight, 12-24 hours.

Roast Prime Rib

  • Remove roast from refrigerator 2 hours before cooking to come to room temperature. Preheat oven to 250°F.
  • Roast uncovered on rack until thermometer inserted in center reads 120°F for medium-rare or 130°F for medium, about 3 to 3½ hours. Begin checking temperature after 2 hours.
  • Transfer roast to cutting board, tent loosely with foil, and let rest 30 minutes.

Make Horseradish Sauce

  • While roast rests, stir together ½ cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, ¼ teaspoon kosher salt, and pinch black pepper in medium bowl.
  • Taste and add up to 1 more tablespoon horseradish for sharper sauce. Cover and refrigerate until serving.

Make Au Jus

  • Pour drippings from roasting pan into fat separator or glass measuring cup and skim off most of fat.
  • Melt 1 tablespoon butter in medium saucepan over medium heat. Add minced shallot and cook 2 minutes.
  • Add 2 minced garlic cloves and cook 30 seconds.
  • Add 2 cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 sprig fresh thyme, and skimmed drippings. Simmer 10 to 12 minutes, until reduced by about one-third.
  • Remove thyme sprig. Off heat, whisk in 1 tablespoon cold butter until glossy. Season with kosher salt to taste.

Sear and Serve

  • Increase oven to 500°F. Wipe out roasting pan to remove any remaining fat, then return rested roast to rack in pan.
  • Roast 5-8 minutes, until deeply browned and crackling. Watch closely so crust doesn’t burn.
  • For bone-in roast, cut along bones to remove them. Slice roast into ¾ to 1-inch-thick slices.
  • Serve immediately with warm au jus, horseradish sauce, baked potatoes, and salad, garnished with fresh thyme or rosemary sprigs.

Recipe Notes

Plan ahead: Dry brine roast in the fridge overnight, then let sit at room temperature for 2 hours before roasting. Neither step is included in total recipe time.
Salt: If using Morton instead of Diamond Crystal, use 1 tablespoon plus 1 teaspoon.
Doneness: Pull it at 120°F for medium-rare or 130°F for medium. Start checking after 2 hours. The roast will climb 5-10 degrees during the rest period and final sear.
Boneless roast: If you cook a boneless roast, it cooks 20-30 minutes faster. Start checking after 1½ hours.
 

Nutrition Info (Approximate)

Calories: 1142kcal | Protein: 48g | Fat: 102g | Saturated Fat: 42g | Trans Fat: 0.1g | Total Carbs: 4g | Fiber: 1g | Sugar: 1g | Net Carbs: 3g | Vitamin C: 3mg | Cholesterol: 223mg | Sodium: 2180mg | Potassium: 967mg | Calcium: 60mg | Iron: 5mg