★ PopularFrom $14.49Hand-Cut Sirloin
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250 calmultiple sizes
Texas Roadhouse Prime Rib
Available sizes
12 oz. $25.99 · 920 cal14 oz. $27.99 · 1100 cal16 oz. $30.99 · 1230 cal
Our flavorful ribeye steak slow-roasted to perfection with choice of two sides.
About Texas Roadhouse Prime Rib
Yes, Texas Roadhouse serves prime rib, and it is the quiet luxury of the menu. Each participating store slow roasts a limited amount daily, slices it to order and serves it with au jus: $25.99 for 12 oz at 920 calories, $27.99 for 14 oz, $30.99 for 16 oz, with the usual two sides. When the roast runs out for the night, it is gone, which is why weekend regulars order it early.
Prime rib is roasted, not grilled, so it eats completely differently from the ribeye cut from the same rib section: softer, rosier, juicier, carried by the au jus instead of a char crust. Availability varies by location, and a few markets skip it entirely, so one call ahead saves the disappointment.
Texas Roadhouse Prime Rib Calories
Calories vary by size. Here's the breakdown for each Prime Rib option:
| Size | Calories | Price |
|---|---|---|
| 12 oz. | 920 cal | $25.99 |
| 14 oz. | 1100 cal | $27.99 |
| 16 oz. | 1230 cal | $30.99 |
* Calorie values are approximate and may vary by location and preparation.
How to Make Texas Roadhouse Prime Rib at Home
Prime rib at home is easier than its reputation: one seasoning session, one low oven, one thermometer. This copycat delivers the rosy Roadhouse slice with au jus.
Ingredients
6 servings
Roast
- 4 lbs boneless ribeye roast
- 1½ tbsp kosher salt
- 1 tbsp black pepper
- 5 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
Au Jus
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- ¼ cup red wine (optional)
Instructions
0 of 5 steps
- 1Rub the roast with oil, salt, pepper, garlic and rosemary. Refrigerate uncovered overnight. · 15 minTip: The overnight dry brine seasons deep and dries the surface for a better crust.
- 2Bring to room temperature 1 hour, then roast at 250°F until the center reads 120°F, roughly 25 minutes per pound. · 150 min
- 3Rest the roast 30 minutes under foil. It will climb to about 128°F, perfect medium-rare. · 30 min
- 4Blast at 500°F for 8 to 10 minutes right before serving to crisp the exterior. · 10 min
- 5Simmer pan drippings with broth, Worcestershire and wine for the au jus. Slice the roast thick and serve. · 10 min
Pro Tips
- Buy USDA Choice or better with visible marbling; the roast IS the recipe.
- One rib per two guests is the classic buying math, about 12 oz sliced each.
- Save the fat cap drippings for Yorkshire pudding if you know, you know.
Variations
Horseradish Cream
Whip sour cream with prepared horseradish and a pinch of salt for the classic cold counterpoint.
Smoked Prime Rib
Run the low stage in a 250°F smoker with oak for a barbecue-crossed roast.
Serving Ideas
- Serve with mashed potatoes and the au jus over everything.
- Leftover slices reheat best dunked briefly in hot au jus, never microwaved dry.
- Prime rib sandwiches on toasted rolls the next day might beat the original dinner.
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Frequently Asked Questions
How much is prime rib at Texas Roadhouse?
$25.99 for the 12 oz, $27.99 for the 14 oz and $30.99 for the 16 oz, served with au jus and two sides.
Is prime rib available every day?
At participating stores, yes, but each store roasts a limited quantity and it sells out on busy nights. Friday and Saturday evenings go fastest.
Prime rib or ribeye: what is the difference?
Same rib section, different cooking. Prime rib is slow roasted whole and sliced, soft and rosy with au jus. The ribeye is cut first and grilled hard. Roast lovers pick prime rib, crust lovers pick ribeye.
How many calories is the prime rib?
The 12 oz is 920 calories, the 14 oz about 1,100 and the 16 oz about 1,230, before sides.
Can I get prime rib well done?
The kitchen can finish a slice on the grill for higher doneness, though prime rib is built to shine at medium-rare to medium.