Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.




Prime Rib

Texas Roadhouse Prime Rib
Copycat Recipe

1 whole uncut ribeye (about 12 oz. per person)

2 T. black pepper
2 T. 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.
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.
Bake at that temp for about 30 minutes to sear the outside of meat. Turn oven down to 250 degrees, continue cooking for approximately 2 hours until a meat thermometer registers 120 degrees (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.

Once the Prime Rib is cooked to your desired doneness (see chart below), 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

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