Recipe: Texas Roadhouse Prime Rib recipes (3)

TEXAS ROADHOUSE PRIME RIB WITH AU JUS
Source: KIDK 3 Idaho Falls, December 5, 2001

FOR THE AU JUS:
Carrots
Onions
Celery
Kitchen Bouquet
White pepper
Beef stock

FOR THE MARINADE:
Kosher salt
Minced garlic
Pepper
Liquid smoke
Soy sauce
Sugar

TO MAKE THE AU JUS:
Chop carrots, onions, celery and minced garlic. Saute until soft. Add Kitchen Bouquet and white pepper to beef stock. Add liquid to the vegetables. Bring to a hard boil. Reduce heat to a simmer, cook for 45 minutes. Cover, turn off heat, let stand for 1 hour. Strain and skim any oil off the sauce.

TO MARINADE THE BEEF:
Mix the marinade ingredients together in a large bowl. Rub on the whole rib eye (prime) log until completely covered. Let stand on a grate in a pan, covered overnight (10 to 15 hours).

TO COOK:
Remove from cooler, bake in oven at 500 degrees F for 15 to 20 minutes. Turn oven down to 180 to 200 degrees F. Bake in a sealed oven (do not open) for 2 1/2 to 3 hours. The longer you leave it in the oven, the more "well" your meat will be. This timeframe will produce a medium rare to medium prime. Turn oven off, and let rest for 1 hour. Slice; serve with your au-jus, ENJOY!

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TEXAS ROADHOUSE PRIME RIB
Source: Linda Allison-Lewis, Kentuckyliving.com, May 2010

"Texas Roadhouse shares its recipe for prime rib to please Kentucky's home cooks and their dinner guests.

Chef Steve Baucco is a 35-year veteran of the restaurant industry who joined the Texas Roadhouse team in 2000 and is responsible for menu research and product development.

Texas Roadhouse has several locations throughout Kentucky. The chain's president and CEO, G.J. Hart, says, "Texas Roadhouse is on a mission to share its passion for well-prepared and well-cut beef."

To educate consumers and to promote beef, Texas Roadhouse partnered with the Kentucky State Beef Council the past two years to present the Texas Roadhouse Roadshow at the Kentucky State Fair on the Kentucky Beef Producers' Gourmet Garden Stage.

More than 600,000 fairgoers have had the opportunity to learn how to cut their own steaks from several of Texas Roadhouse's talented meat cutters-and, of course, enjoy the beef itself.

Texas Roadhouse is known for its hand-cut steaks and fall-off-the-bone ribs, but the menu also features several chicken and seafood selections."

TEXAS ROADHOUSE PRIME RIB
Makes 7-8 servings

3 ribs (about 7 lb) of first-cut beef rib roast (from the small or strip end of the prime rib)

Adjust oven rack to low position and preheat oven to 200 degrees F.

On stovetop, heat large roasting pan on medium-high heat. Place roast in hot pan and cook on all sides until nicely browned, about 2 minutes a side. Remove roast from pan. Set wire rack in pan, then set roast on rack. Season generously with salt and pepper, or with a mixture of salt, pepper, Worcestershire sauce, and garlic.

Roast in oven until meat is 135 degrees F using a meat thermometer (for medium-rare, the temperature will continue to rise to 145F), about 3 1/2 hours (or about 30 minutes per pound). Tent with aluminum foil and let the roast stand 20 minutes (a bit longer is fine) before serving. Resting the roast will allow it to reabsorb the juices. Transfer roast to cutting board and carve.

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TEXAS ROADHOUSE PRIME RIB
(copycat recipe)
Source: Grouprecipes / sparrow64
Makes 6 servings

1 whole uncut ribeye (about 12 oz. per person)
FOR THE MARINADE:
2 Tbsp. black pepper
2 Tbsp. sugar
1/2 cup kosher salt
1/4 cup chopped garlic
1/4 cup liquid smoke
1/4 cup soy sauce

TWO DAYS BEFORE COOKING:
Mix all ingredients for marinade. Place in refrigerator overnight.

ONE DAY BEFORE COOKING:
Place the prime rib on a rack in a large pan. Cover one side with 1/2 the marinade mixture, rub it all over that side. Turn prime rib over and pour the remainder of marinade on, and rub it in. Cover the pan and refrigerate overnight.

TO COOK:
Preheat oven to 450 degrees F.

Bake at 450 degrees F for about 30 minutes to sear the outside of meat. Turn oven down to 250 degrees F, continue cooking for approximately 2 hours until a meat thermometer registers 120 degrees F (medium rare). Increase the reading by 10 more degrees for each state of "doneness" (medium rare, medium, medium well, or well-done) Let the meat sit for about an hour before slicing. Serve with au jus.