I tried making a copycat version of Texas Roadhouse’s prime rib with au jus, and it was every bit as flavorful as I hoped. The beef turned out tender and juicy, and the rich, savory au jus tied everything together perfectly.
I love how the slow roasting makes the meat so full of flavor, while the dipping sauce adds that extra touch that feels straight from the restaurant.
For me, it’s the kind of recipe that makes dinner feel special—perfect for holidays, Sunday meals, or any time I want to bring a steakhouse favorite right to my own table.
Why You’ll Love This Recipe
This prime rib delivers the perfect combination of crisp, flavorful crust and tender, pink interior, just like the one from Texas Roadhouse. The slow-roasting method locks in juices, and the homemade au jus adds that deep, meaty flavor that takes each bite over the top.
It’s surprisingly simple with just a few quality ingredients — and once you’ve done it once, you’ll feel confident serving this at any gathering or holiday.
What You’ll Need
For the Prime Rib
- 1 (5–6 lb) boneless beef rib roast (prime rib)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried rosemary
- 2 tablespoons olive oil
For the Au Jus
- 2 cups beef broth (low sodium preferred)
- ½ cup drippings from roast (or butter if needed)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon soy sauce (optional, for umami boost)
- 2 teaspoons all-purpose flour or cornstarch (optional, for slightly thickened version)
Pro Tips
- Let the meat rest at room temperature for 1 hour before roasting for even cooking.
- Use a meat thermometer — prime rib is best served medium rare (around 130°F).
- Don’t skip resting after roasting — at least 20 minutes to keep juices locked in.
- Start high, then go low — a hot oven kickstarts the crust, then low heat keeps it tender.
- Use beef drippings for authentic au jus — but butter works in a pinch.
Tools You’ll Need
- Roasting pan with rack
- Small saucepan (for au jus)
- Digital meat thermometer
- Sharp carving knife
- Measuring spoons
- Mixing bowl
Substitutions and Variations
- Bone-in roast: Adds extra flavor, but cooking time may increase.
- No beef broth? Use concentrated beef bouillon and water.
- No au jus thickener: Leave it thin and brothy for dipping.
- Want it herbier? Add thyme or oregano to the rub.
- Add red wine: A splash in the au jus deepens the flavor beautifully.
Make Ahead Tips
You can season the prime rib up to 24 hours ahead and refrigerate it uncovered for a dry-brined crust. Just bring it to room temperature before roasting.
The au jus can also be made ahead and reheated before serving.
Instructions
1. Prep and Season the Prime Rib
Let the prime rib sit at room temperature for 1 hour. In a bowl, mix salt, pepper, garlic powder, onion powder, and rosemary. Rub olive oil all over the roast, then press the seasoning mix onto all sides.
2. Start the Roast Hot
Preheat oven to 450°F. Place roast on a rack in the roasting pan, fat side up. Roast for 15 minutes to form a crust.
3. Lower Heat and Finish Cooking
Reduce oven temp to 325°F and continue roasting for 1.5 to 2 hours, or until internal temperature reaches 125–130°F for medium rare. Remove roast and tent with foil. Let rest for 20–30 minutes.
4. Make the Au Jus
While meat rests, pour drippings from pan into a small saucepan. Add beef broth, Worcestershire, and soy sauce if using. Simmer for 5–7 minutes. Optional: whisk in a small amount of flour or cornstarch slurry to thicken slightly.
5. Carve and Serve
Slice roast into thick slices. Serve with warm au jus on the side for dipping or spooned over the meat. Garnish with rosemary or fresh herbs if desired.
Leftovers and Storage
Wrap leftover prime rib tightly and refrigerate for up to 4 days.
To reheat, slice and warm gently in leftover au jus on the stove or in a covered dish in the oven at low heat. You can also freeze slices (wrapped well) for up to 2 months.
Recipe FAQs
What’s the best internal temp for prime rib?
Medium rare is ideal: remove from oven at 125–130°F, it will rise to 130–135°F as it rests.
Can I make this without a roasting rack?
Yes. Place the roast on top of halved onions or carrots to lift it slightly off the pan bottom.
What’s the difference between au jus and gravy?
Au jus is a thinner, savory broth meant for dipping; gravy is thickened with flour or starch.
How do I know when it’s rested enough?
Give it 20–30 minutes — the juices will redistribute, making each slice tender and juicy.
Bring the Steakhouse Home
This Texas Roadhouse-inspired prime rib with au jus is everything you want in a special dinner — rich, tender, flavorful, and surprisingly simple to make.
Whether it’s your first roast or your fiftieth, this method gives you juicy, bold results every time.