Texas Roadhouse Prime Rib Recipe
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Are you ready to make a mouth-watering prime rib at home? You can make Texas Roadhouse’s famous prime rib in your own kitchen. This recipe takes about 3 days to prepare, but the results are worth the wait.

You’ll need a whole uncut ribeye and some basic ingredients for the marinade. The key is to let the meat soak up all the yummy flavors for two days before cooking. When it’s time to cook, you’ll start with high heat to get a nice crust, then lower the temperature to finish cooking. The end result? A juicy, tender prime rib that will make you feel like a pro chef!

Exact Ingredients List
Here’s what you’ll need to make Texas Roadhouse-style prime rib:
For the ribeye:
• 1 whole uncut ribeye (about 12 oz. per person)
For the marinade:
• 2 tablespoons black pepper
• 2 tablespoons sugar
• 1/2 cup kosher salt
• 1/4 cup chopped garlic
• 1/4 cup liquid smoke
• 1/4 cup soy sauce
This recipe serves 6 people. You’ll spend about 15 minutes prepping and 2 hours 30 minutes cooking. Each serving has around 300 calories.
Remember to start the marinade two days before you plan to cook. Mix all the marinade ingredients and let them sit overnight in the fridge. This helps the flavors come together.
The next day, put your ribeye on a rack in a big pan. Pour half the marinade on top and rub it in. Flip the meat over and do the same with the rest of the marinade. Cover it and let it sit in the fridge overnight again.
When you’re ready to cook, take the meat out of the fridge about an hour before cooking. This helps it cook more evenly.
Instructions
Two days before cooking, mix the marinade ingredients in a bowl. Stir well and put in the fridge overnight.
The next day, put your ribeye on a rack in a big pan. Pour half the marinade on top and rub it in. Flip the meat over and do the same with the rest. Cover and chill overnight.
On cooking day, heat your oven to 450°F. Bake the meat for 30 minutes to brown it. Then turn the heat down to 250°F. Keep cooking for about 2 hours.
Check the meat with a thermometer. For medium-rare, you want 120°F. Add 10°F for each level of doneness you prefer.
Let the meat rest for an hour before you cut it. This keeps it juicy.
Slice your prime rib and serve it with au jus. Enjoy your tasty meal!

Cooking times:
- Prep: 15 minutes
- Cook: 2 hours 30 minutes
- Total: 2 days 2 hours 45 minutes
This recipe serves 6 people and has about 300 calories per serving.
Possible Substitutes List
Can’t find some ingredients for the Texas Roadhouse Prime Rib recipe? No worries! Here are some swaps you can try:
Ribeye substitutes:
- Top sirloin roast
- New York strip roast
- Tenderloin roast
Marinade substitutes:
- Sugar: Brown sugar or honey
- Kosher salt: Sea salt or table salt (use less)
- Garlic: Garlic powder (1 tbsp) or shallots
- Liquid smoke: Smoked paprika (2 tsp) or chipotle powder (1 tsp)
- Soy sauce: Worcestershire sauce or coconut aminos
Remember, these swaps may change the flavor a bit. But they’ll still give you a tasty prime rib.
If you’re out of black pepper, try white pepper or a mix of other spices like paprika and cayenne.
For a different twist, you could use herbs like rosemary or thyme instead of some spices. Just add them to the marinade.
Don’t stress if you’re missing an item. Your prime rib will still be yummy with these substitutes!
How To Make It Diabetes-Friendly
To make this Texas Roadhouse Prime Rib recipe more diabetes-friendly, you can make a few simple changes. Start by reducing the amount of sugar in the marinade. Try using just 1 tablespoon instead of 2.
You can also swap the regular soy sauce for a low-sodium version. This helps cut down on salt without sacrificing flavor.
Consider trimming excess fat from the ribeye before cooking. This lowers the overall fat content of the dish.
When serving, stick to smaller portions. Aim for about 3-4 ounces of meat per person instead of 12 ounces. Fill the rest of your plate with non-starchy veggies like broccoli or green beans.
To balance your meal, add a side of complex carbs. Try a small baked sweet potato or a serving of quinoa. These options have a lower glycemic index than white potatoes or rice.
Remember to check your blood sugar before and after eating. This helps you understand how this meal affects your levels.
By making these tweaks, you can still enjoy a tasty prime rib while managing your diabetes. It’s all about balance and portion control!
Tips, Tricks & Storing
For the best prime rib, choose a high-quality cut of meat. Look for marbling throughout the ribeye. This fat will melt during cooking, making your roast juicy and flavorful.
Let the meat come to room temperature before cooking. This helps it cook more evenly. Take it out of the fridge about 1-2 hours before you plan to cook it.
Use a meat thermometer to check doneness. Insert it into the thickest part of the roast, away from bone or fat. This ensures you cook it just right.
Here’s a quick guide for doneness temperatures:
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Medium Well: 150°F
- Well Done: 160°F
Rest your cooked prime rib for at least 15-20 minutes before cutting. This keeps the juices inside the meat.
To store leftovers, wrap tightly in foil or plastic wrap. Keep in the fridge for 3-4 days. You can also freeze for up to 6 months. Thaw in the fridge before reheating.
For reheating, warm slices in the oven at 250°F until they reach your desired temperature. Add a bit of beef broth to keep the meat moist.