Justin Perkey from Texas Roadhouse joins Brittany and David in the kitchen to make prime rib.
Gather all ingredients before beginning recipe.
Equipment: Mixing bowl, whisk, rubber gloves, roasting pan, oven, metal pan, cutting board, Knife, temperature probe or bi-therm
Prime Rib Rub ½ cup per 6 # of prime rib
Cooking – 300 degrees As needed
Water 2 cups
Options: Rub: Try using variations of the rub to make exciting dinner options for you and your guest. Service: Using variations of the rub as mentioned above, buy a whole ribeye, cut it into three equal pieces and rub each piece with a different rub and cook. This will give everyone a chance to try three differently flavored meats during a meal.
Always wash your hands and sanitize your work area and equipment before starting any recipe.
- Create your rub using your favorite seasonings and a little bit of liquid.
- Using the rub make sure to cover then entire piece of meet you are cooking, including the bottom.
- Place seasoned piece of meat in the roasting pan and cover with plastic wrap.
- Allow to sit at least 4 hours refrigerated, with the preference being overnight.
- Preheat your oven to 300 degrees.
- Adjust your shelves placing one shelf on the very bottom and one shelf in the center of the oven for the meat.
- Using a metal pan, fill it with water and place it on the bottom shelf of the oven.
- Place the roasting pan with meat in the oven uncovered.
- Using a stay-in-place thermometer or a bi-therm check the internal temperature of the meat every 30 minutes after the first hour of cooking.
- Once meat is finished cooking remove from the oven.
- Once the Prime Rib is cooked to your desired doneness, carve into steaks of your desired thickness and serve.
Note: 140 – rare to medium rare
150 – medium
160 – medium well
170 – well
* The temperatures are a guide for your cooking determinations
Marinade – this is not an official Texas Roadhouse recipe, but one that viewers can use at home
2 tbls Liquid Smoke
2 tbls Sugar
2 tbls Black Pepper
¼ cup Soy Sauce
¼ cup Kosher Salt
¼ cup Garlic in Oil
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