"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."
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.
Source: Linda Allison-Lewis, Kentuckyliving.com, May 2010
Source: http://www.recipelink.com/msgbrd/board_14/2011/DEC/36919.html
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