Texas Roadhouse Prime Rib

Name: Texas Roadhouse Prime Rib (Elevated)
Total time: 6 h
Yield: 6
Cuisine: French
Ingredients: 3 lbs Prime Rib Roast-bone-in; 2 tbsp Kosher Salt; 1 tsp Black Pepper-freshly cracked; 8 tbsp Unsalted Butter-European style; 2 tbsp Roasted Bone Marrow; 2 cloves Garlic-minced; 1 tbsp Fresh Thyme-chopped; 1 tbsp Fresh Rosemary-chopped; 1 tsp Fresh Parsley-chopped; 4 cups Beef Stock-homemade; 1 cup Dry Red Wine-Cabernet Sauvignon; 1/4 cup Shallots-finely minced; 2 tbsp Red Wine Vinegar; 1 tbsp Butter-cold, cubed

⏱6h

👥6

🔥850 cal

Hard

🍽️French

A premium rendition of prime rib, utilizing a reverse sear technique, bone marrow butter, and a complex red wine reduction for an exceptional dining experience. This version focuses on maximizing flavor and tenderness through advanced techniques.

3 lbs Prime Rib Roast-bone-in

2 tbsp Kosher Salt

1 tsp Black Pepper-freshly cracked

8 tbsp Unsalted Butter-European style

2 tbsp Roasted Bone Marrow

See all 14 ingredients ↓

(0 reviews)

⏱6h

👥6

🔥850 cal

Hard

🍽️French

#Beef #Roast #Dinner #Special Occasion

Instructions

At least 48 hours before cooking, combine all Dry Brine ingredients and rub generously over the Rib Roast. Refrigerate uncovered for 48-72 hours.
Preheat oven to 225°F (107°C).
Place the Rib Roast on a wire rack set inside a baking sheet.
Roast for approximately 2-2.5 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare.
While the roast is resting, prepare the Herb Butter: Combine all Herb Butter ingredients in a bowl and mix well.
Prepare the Red Wine Jus: In a saucepan, sauté Shallots until translucent. Add Red Wine and Red Wine Vinegar, and reduce by half.
Add Beef Stock and continue to reduce until the sauce coats the back of a spoon.
Whisk in cold Butter, one cube at a time, to emulsify the sauce.
Increase oven temperature to 500°F (260°C).
Sear the Rib Roast for 5-7 minutes, or until a deep brown crust forms.
Let the roast rest for 20-25 minutes before carving.
Carve the Rib Roast and serve with Red Wine Jus and a dollop of Herb Butter.

Ingredients

3 lbs 1.36 kg Prime Rib Roast-bone-in
2 tbsp 30 mL Kosher Salt
1 tsp 5 mL Black Pepper-freshly cracked
8 tbsp 120 mL Unsalted Butter-European style
2 tbsp 30 mL Roasted Bone Marrow
2 cloves 6 g Garlic-minced
1 tbsp 15 mL Fresh Thyme-chopped
1 tbsp 15 mL Fresh Rosemary-chopped
1 tsp 5 mL Fresh Parsley-chopped
4 cups 950 mL Beef Stock-homemade
1 cup 240 mL Dry Red Wine-Cabernet Sauvignon
1/4 cup 60 mL Shallots-finely minced
2 tbsp 30 mL Red Wine Vinegar
1 tbsp 15 mL Butter-cold, cubed

Equipment

Roasting Pan
Wire Rack
Meat Thermometer
Saucepan
Whisk
Baking Sheet

Instructions

At least 48 hours before cooking, combine all Dry Brine ingredients and rub generously over the Rib Roast. Refrigerate uncovered for 48-72 hours.
Preheat oven to 225°F (107°C).
Place the Rib Roast on a wire rack set inside a baking sheet.
Roast for approximately 2-2.5 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare.
While the roast is resting, prepare the Herb Butter: Combine all Herb Butter ingredients in a bowl and mix well.
Prepare the Red Wine Jus: In a saucepan, sauté Shallots until translucent. Add Red Wine and Red Wine Vinegar, and reduce by half.
Add Beef Stock and continue to reduce until the sauce coats the back of a spoon.
Whisk in cold Butter, one cube at a time, to emulsify the sauce.
Increase oven temperature to 500°F (260°C).
Sear the Rib Roast for 5-7 minutes, or until a deep brown crust forms.
Let the roast rest for 20-25 minutes before carving.
Carve the Rib Roast and serve with Red Wine Jus and a dollop of Herb Butter.

Nutrition per serving

Calories 850

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Texas Roadhouse Prime Rib

Texas Roadhouse Prime Rib

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