✔ Updated · fixed salt + liquid smoke amounts, new pull-temperature chart
My Texas Roadhouse prime rib recipe is a copycat-style take on the steakhouse favorite: a bone-in rib roast rubbed with a garlic, pepper, soy and liquid smoke marinade and chilled for a day or two. I sear it at 450°F, then roast it low at 250°F so it turns evenly pink.
At a glance
The one tip that matters: Cook to temperature, not time. Use a probe thermometer in the center of the roast and pull it 5°F below your target, because it keeps rising while it rests.
The thermometer decides when it's done, not the clock, so the pull-temperature chart, roasting times by size and resting and carving steps are all below. It's an easy, impressive centerpiece for Christmas, New Year's or any big family dinner.
Why You'll Love This Prime Rib
- Edge-to-edge pink, thanks to a quick 450°F sear and a long, gentle roast at 250°F.
- A bold, savory crust from the garlic, black pepper, soy and liquid smoke marinade rub.
- Mostly make-ahead: rub it a day or two early, then the oven does the work on the big day.
Prime Rib Temperature Chart: When to Pull It
Prime rib keeps cooking after it leaves the oven. With this low-and-slow method, expect the center to rise about 5°F while it rests, so pull the roast just below the final temperature you want. Measure in the very center of the thickest part, away from the bone.
| Doneness | Pull from the oven at | Final temp after resting | What the center looks like |
|---|---|---|---|
| Rare | 115°F (46°C) | 120°F (49°C) | Deep red and very soft |
| Medium-rare | 120 to 125°F (49 to 52°C) | 125 to 130°F (52 to 54°C) | Warm, rosy pink and juicy (the classic steakhouse choice) |
| Medium | 130 to 135°F (54 to 57°C) | 135 to 140°F (57 to 60°C) | Light pink, a little firmer |
| Medium-well | 140°F (60°C) | 145°F (63°C) | Mostly tan with a hint of pink |
| Well done | 150°F (66°C) | 155°F+ (68°C+) | No pink, firmer and less juicy |
How Long to Cook Prime Rib by Size
These times are for a bone-in roast that sat out for 1 to 2 hours, seared at 450°F for 30 minutes, then roasted at 250°F to medium-rare. Ovens and roasts vary (mine runs hot), so I start checking the thermometer about 45 minutes before the low end of the range. If the roast is ready early, tent it with foil and hold it in the turned-off oven with the door cracked for up to 30 minutes.
| Roast size | Serves | Time at 250°F (after the sear) |
|---|---|---|
| 2 bones, 4 to 5 lb | 4 | About 1 3/4 to 2 1/4 hours |
| 3 bones, 6 to 7 lb | 6 | About 2 1/2 to 3 hours |
| 4 bones, 8 to 9 lb | 8 | About 3 to 3 1/2 hours |
| 5 bones, 10 to 11 lb | 10 | About 3 1/2 to 4 hours |
The Texas Roadhouse-Style Prime Rib Marinade
The marinade here is really a wet rub that works like a dry brine, and it is the step I never skip. Kosher salt draws moisture to the surface, dissolves into it and is slowly pulled back into the meat, seasoning it far deeper than salting right before cooking. Soy sauce adds savory depth and color, a spoonful of sugar helps the crust brown, black pepper and garlic bring the steakhouse bite, and a small amount of liquid smoke adds a gentle smoky note.
Leave the roast uncovered, or only loosely tented, on a rack in the fridge so air can circulate. A dry surface is what turns into a dark, crisp crust in the hot oven. If you only have a few hours, the rub still adds flavor, but 12 to 48 hours gives the best result.
Resting and Carving Prime Rib
- Rest 20 to 30 minutes: move the roast to a board and tent it loosely with foil. A large roast stays hot for a long time, so there's no need to rush.
- Remove the bones first: run a long knife along the curve of the bones to cut the rack off in one piece.
- Slice across the grain: turn the boneless roast cut side down and slice 3/4 to 1 inch thick for steakhouse-style portions.
- Save the juices: pour any juices from the board into the au jus for extra flavor.
- Serve the bones: cut between the bones and serve them as a bonus, or freeze them for beef stock.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Buy the right size. Plan on about 1 pound of bone-in roast per person, or one rib bone for every two people. A 3-bone, 6 to 7 lb roast serves 6.
- Salt it early. Rubbing the roast 1 to 2 days ahead and leaving it uncovered in the fridge seasons it all the way through and dries the surface for a darker, crispier crust.
- Go easy on the liquid smoke. A couple of teaspoons is plenty for a whole roast. Too much tastes bitter and artificial.
- Use a probe thermometer. A leave-in probe in the center of the thickest part, away from the bone, is the only reliable way to hit your doneness. Times in the chart are estimates.
- Don't open the oven when you turn it down. Lower the heat from 450°F to 250°F with the door shut, then check the temperature through the probe.
- Rest, then carve. 20 to 30 minutes under loose foil keeps the juices in the meat instead of on the board. Any longer and the crust softens and the slices cool down.
Texas Roadhouse Prime Rib (Copycat)
6
servings15
minutes3
hours30
minutes720
kcal4
hours15
minutesA copycat-style Texas Roadhouse prime rib: a bone-in rib roast rubbed with a salty garlic, black pepper, soy and liquid smoke marinade 1 to 2 days ahead, seared at 450°F, then roasted low at 250°F to an even pink center, rested and carved into thick slices for au jus and horseradish.
Ingredients
- For the Marinade Rub
3 tablespoons kosher salt (Diamond Crystal; use 2 tablespoons Morton)
1 tablespoon granulated sugar
2 tablespoons coarsely ground black pepper
2 tablespoons soy sauce
2 teaspoons liquid smoke
8 garlic cloves, finely minced (about 3 tablespoons)
- For the Roast
6 to 7 lb bone-in rib roast (prime rib), 3 bones
- To Serve
1 1/2 cups au jus
1/2 cup creamy horseradish sauce
Directions
- Marinate (1 to 2 days ahead)
- In a small bowl, stir together the kosher salt, sugar, black pepper, soy sauce, liquid smoke and minced garlic to make a thick, wet paste.
- Pat the rib roast dry with paper towels and set it on a rack in a roasting pan. Rub about half the paste over the top and sides, flip the roast and rub the rest over the bones and underside, then turn it back so it sits bone side down, fat side up.
- Refrigerate the roast on the rack, uncovered or loosely tented with foil, for at least 12 hours and up to 48 hours. The salt seasons the meat all the way through and the surface dries, which gives a better crust.
- Roast
- Take the roast out of the fridge 1 to 2 hours before cooking. Heat the oven to 450°F (230°C) and let it preheat fully. Insert a leave-in probe thermometer into the center of the thickest part of the roast, not touching the bone.
- Roast at 450°F for 30 minutes, until the outside is browned and sizzling. Without opening the door, reduce the heat to 250°F (120°C) and keep roasting for about 2 1/2 to 3 hours, until the center reads 120 to 125°F for medium-rare (see the pull-temperature chart for other doneness levels). Start checking early, since every roast and oven is different.
- Rest and Carve
- Move the roast to a cutting board, tent it loosely with foil and rest for 20 to 30 minutes. The internal temperature rises about 5°F as it rests and the juices settle.
- Run a sharp knife along the curve of the bones to cut the rack off in one piece. Turn the roast cut side down and slice it across the grain into 3/4- to 1-inch-thick slices.
- Serve the slices right away with warm au jus and creamy horseradish sauce. Cut the bones apart and serve them too, or save them for stock.
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What to Serve With Prime Rib
Serve it steakhouse-style with warm au jus and creamy horseradish sauce, a baked or mashed potato and a green vegetable. For a full roadhouse dinner, add Texas Roadhouse rolls with cinnamon butter, Texas Roadhouse green beans or seasoned rice. Find more copycats in our Texas Roadhouse recipes collection.
Make Ahead, Leftovers and Reheating
- Make ahead: rub the roast up to 2 days before roasting and keep it on a rack in the fridge.
- Store: refrigerate leftovers within 2 hours, wrapped tightly or in an airtight container, for 3 to 4 days.
- Reheat gently: warm slices in a covered dish with a splash of au jus in a 250°F oven for 10 to 15 minutes, or dip them in simmering au jus for a minute.
- Freeze: wrap slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Use it up: thin slices make great steak sandwiches, French dips and breakfast hash.
Frequently Asked Questions
What temperature should prime rib be when you take it out of the oven?
Pull prime rib about 5°F below your target, because the temperature keeps rising as it rests. For medium-rare, take it out at 120 to 125°F for a final 125 to 130°F. For medium, pull at 130 to 135°F. The USDA recommends cooking whole cuts of beef to 145°F with a 3-minute rest, so cook it longer if you prefer to follow that guidance.
How long does it take to cook prime rib at 250°F?
After a 30-minute sear at 450°F, a 3-bone, 6 to 7 lb roast usually needs about 2 1/2 to 3 hours at 250°F to reach 120 to 125°F for medium-rare. Smaller roasts take less time and larger ones more, so treat any time as an estimate and rely on a thermometer.
What is in a Texas Roadhouse-style prime rib marinade?
This copycat-style version uses a thick paste of kosher salt, a little sugar, coarse black pepper, soy sauce, liquid smoke and plenty of minced garlic. It works like a dry brine: rubbed on 1 to 2 days ahead, it seasons the meat deeply and builds a savory, smoky crust.
How long should prime rib rest before carving?
Rest a whole prime rib for 20 to 30 minutes, loosely tented with foil. That gives the juices time to settle so they stay in the slices. Tenting tightly or resting much longer softens the crust and lets the meat cool.
Should prime rib be cooked bone side down?
Yes. Set the roast bone side down, fat side up. The bones act as a natural rack and insulate the meat, and the fat cap bastes the roast as it renders. If you cut the bones off before cooking, tie them back on with kitchen twine.
How do you reheat leftover prime rib without overcooking it?
Warm slices gently in a covered dish with a splash of au jus or broth in a 250°F oven for 10 to 15 minutes, or simmer them in warm au jus for a minute or two. Microwaving on full power turns pink prime rib gray and tough. Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
🦃 Cooking for a crowd this November? See our Thanksgiving dinner recipes, with sides, pies and a turkey roasting chart.
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