Prime Rib Price, Calories, Nutrition

Imagine a steak so tender that it almost melts in your mouth, welcome to the Texas Roadhouse Prime Rib experience. This isn’t just any beef; it’s a masterfully slow-roasted ribeye bursting with flavor, crafted to satisfy even the most discerning steak enthusiasts. From the first bite, you taste the rich marbling and the delicate seasoning that make this cut legendary.

Each slice showcases a juicy, pink center framed by a beautifully seared exterior, making every mouthful a delight. Perfect for celebrations, weekend indulgence, or simply a craving for quality beef that delivers a true steakhouse sensation.

You might also like our guide on Chicken Critters.

What is the Prime Rib at Texas Roadhouse?

This steak from the Texas Roadhouse menu item is a signature slow-roasted ribeye known for its bold, savory profile and impressive tenderness. Unlike regular cuts, it’s roasted at a controlled temperature to lock in natural juices while forming a flavorful crust. Each serving comes with a side of au jus for dipping, elevating the taste experience with every bite.

Diners can choose two customizable sides to complement the meat, creating a perfectly balanced meal. Often reserved for weekends, this steak has become a must-try for steak lovers seeking a hearty, restaurant-quality experience that reflects the classic Texas Roadhouse charm.

Price & Calorie

Prime Rib Size	Price (USD)	Calories
10 oz.	$18.99	950
12 oz.	$20.99	1040
14 oz.	$23.99	1100
16 oz.	$24.99	1260

H2 Allergen

Milk

Soy

Customization Options

Sides: Choose 2 from 16 options, including baked potato, mashed potatoes, steak fries, sweet potato, buttered corn, steamed veggies, green beans, and house salad.
Extra Sidekicks: Add grilled shrimp ($7.99) or baby back ribs ($9.99).
Steak Fries: Thick-cut, seasoned fries perfect with this legendary steak.
Flexibility: Mix and match sides and add-ons for a personalized, hearty meal.

Nutrition Facts

Nutrient	Amount (12 oz)
Calories	950
Total Fat	72g
Saturated Fat	31g
Trans Fat	5g
Cholesterol	260mg
Sodium	1660mg
Total Carbohydrates	3g
Dietary Fiber	2g
Sugars	2g
Protein	74g

For full nutritional details, you can check Nutritionix.

Temperature

Roast Weight	Oven Time	Internal Temp (Before Rest)	Internal Temp (After Rest)	Doneness Level
1 lb	30 min	135°F	145°F	Medium-Rare
2 lb	1 hr	135°F	145°F	Medium-Rare
3 lb	1 hr 30 min	135°F	145°F	Medium-Rare
4 lb	2 hr	135°F	145°F	Medium-Rare
5 lb	2 hr 30 min	135°F	145°F	Medium-Rare
6 lb	3 hr	135°F	145°F	Medium-Rare
7 lb	3 hr 30 min	135°F	145°F	Medium-Rare

Best Pairings

Now that your Rib is cooked to perfection, let’s talk about the sides and drinks that elevate this meal to restaurant-quality indulgence.

Sides:

Creamed Spinach: tangy and creamy, balances the richness of the rib.
Mashed Potatoes: can be enhanced with garlic, horseradish, or butter
Loaded Baked Potato: classic choice, top with butter, sour cream, cheese, and bacon
Sweet Potato: naturally sweet, customizable with marshmallows or toppings

Drinks:

Cabernet Sauvignon: full-bodied, e.g., Josh Cabernet or Dark Horse Cabernet
Pinot Noir: lighter red with cherry and strawberry notes, e.g., Meiomi Pinot Noir
Other Options: Merlot, Chardonnay, or Moscato depending on taste preference

Other:

Rattlesnake Bites: popular appetizer at Texas Roadhouse
Texas Roadhouse Rolls: complimentary rolls with butter, perfect starter

Best Time to Order It

The best time to order Rib steak at Texas Roadhouse is on Friday nights, when it’s often featured as a special. Arriving around 5 PM helps avoid long waits, while Monday through Wednesday evenings are generally less crowded. Keep in mind that availability may vary by location, and certain doneness levels can sell out later in the evening. Some restaurants even host a dedicated “Prime Rib Friday” event, making it the perfect opportunity to enjoy this signature cut.

What is the difference between Prime Rib and Ribeye at Texas Roadhouse

Feature	Prime Rib	Ribeye
Preparation	Slow-roasted, low and slow	Grilled/seared over high heat
Texture	Tender, juicy, melt-in-your-mouth	Firm, slightly chewy with a crust
Flavor	Rich, buttery, deeply beefy	Intense, beefy, slightly smoky
Serving	Typically rare to medium-rare, sliced to order	Cooked to guest preference, signature sear
Key Difference	Roasted slowly to maximize tenderness and flavor	Cooked hot and fast for a charred, robust taste

Texas Roadhouse Prime Rib vs other options

Cut	Prep	Flavor	Serving	Note
Prime Rib	Slow-roasted	Rich, tender, buttery	Two sides	Mild sear, subtle seasoning
Ribeye	Grilled/seared	Bold, smoky, beefy	Two sides	Charred crust, less tender
Chop Steak	Pan-seared	Savory, cheesy	Sides	Chopped patty style
Steak Kabob	Marinated, grilled	Juicy, tangy	Rice + veggies	Smaller portion
Filet Medallions	Grilled	Tender, delicate	Sauce + sides	Small but tender
Porterhouse T-Bone	Grilled	Classic, smoky	Large cut + sides	Not hand-cut
Sirloin	Grilled/fried	Lean, mild	Sides	Less marbling

Copycat Recipe

There’s something almost ceremonial about slicing into a perfectly cooked it, especially when it’s made the way Texas Roadhouse does it. Tender, marbled beef, slow-roasted until it’s melt-in-your-mouth delicious, with that signature savory crust. This isn’t just dinner, it’s an experience you can bring into your own kitchen.

Ingredients

1 whole ribeye roast (plan on 12 oz per person)

2 tbsp freshly cracked black pepper
2 tbsp brown sugar
½ cup coarse kosher salt
¼ cup minced fresh garlic
¼ cup liquid smoke
¼ cup soy sauce

Step 1: Infuse the Flavor

Whisk together all marinade ingredients.
Coat one side of the ribeye with half the mixture, flip, and cover the other side.
Wrap or cover tightly and refrigerate overnight so the seasoning penetrates deep into the meat.

Step 2: Roast to Perfection

Heat oven to 450°F (230°C).
Place roast in a pan and cook for 30 minutes to create that golden, flavorful crust.
Reduce heat to 250°F (120°C) and continue roasting, about 30 minutes per pound, until a meat thermometer reads 135°F for medium-rare.

Step 3: Rest & Slice

Remove roast, tent with foil, and let it rest 20 minutes to lock in juices.
Slice thick or thin, and serve with au jus, creamy horseradish sauce, and your favorite sides like loaded baked potatoes or creamed spinach.

Review

Pros	Cons
Rich, savory flavor with juicy texture	Doneness can be inconsistent
Generous portion sizes for the price	Occasionally overcooked or undercooked
Served with choice of two customizable sides	Less seared crust compared to grilled steaks
Budget-friendly compared to upscale steakhouses	Quality may vary by location and time of visit
Popular menu item with loyal fan base	Limited availability at some locations (often weekends only)

FAQs

Availability can vary, some locations serve it only on weekends, so it’s best to check your local Texas Roadhouse menu before visiting.

Full-bodied reds like Cabernet Sauvignon or smooth Pinot Noir complement its richness beautifully.

Most fans recommend medium-rare for the best balance of tenderness and juiciness, but you can choose from rare to well-done.

Not usually. Texas Roadhouse does not specifically serve USDA Prime–graded beef at most locations. Their steaks are typically USDA Choice, which still offers great marbling and flavor but is a step below Prime in grading.

The largest cut on the menu is the 32-ounce Porterhouse T-Bone, a massive steak that combines the tenderness of a filet mignon with the rich flavor of a New York strip. It’s perfect for serious steak lovers (or for sharing, if you’re feeling generous).

Final Verdict

Texas Roadhouse’s prime rib has earned a loyal following for its tender bite, savory richness, and classic pairing with au jus and horseradish sauce. It delivers a satisfying steakhouse experience at a price point that’s hard to beat for a national chain.

That said, the dish can be a bit of a gamble, while many plates arrive perfectly cooked and flavorful, others fall short on tenderness or seasoning. For guests who crave a guaranteed seared crust or a bolder beef profile, options like the ribeye or sirloin might be the better bet.