TEXAS ROADHOUSE KATY RECIPES

Steps:

• Preheat oven to 375.
• Soften yeast in warm water with a teaspoon of sugar.
• Scald milk; cool to lukewarm.
• Add yeast, sugar, honey, and enough flour to make medium batter.
• Beat thoroughly. Let stand until light and foamy.
• Add melted butter (after allowed to cool), eggs, and salt. Beat well.
• Add enough flour to form soft dough.
• Sprinkle small amount of flour on counter and let dough rest.
• Grease the surface of a clean bowl. Knead dough until smooth and satiny
• Then put dough in greased bowl; turn over to grease top.
• Cover, let rise in warm place until double in bulk, then punch down.
• Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.
• Shape dough into desired forms and place on greased baking sheets. Let rise until doubled.
• Bake for 10 minutes; then reduce temperature to 350 degrees for 10 to 15 minutes more.
• Cool on rack.
• For cinnamon butter, blend all ingredients at room tempature.

Steps:

• The first step is to make the marinade. Prepare this two days in advance. To make, mix all ingredients for marinade.
• Mix well until combined and refrigerate overnight. This allows enough time to integrate all those wonderful flavors together.
• The second step is to marinade the ribeye. Place the prime rib on a rack in a large pan. Pour half the marinade over the top side and rub it all over.
• Next, flip the meat over, pour the rest of the marinade, and rub all over. Cover the pan and refrigerate overnight.
• Preheat your oven to 450 degrees F. Bake the meat for 30 minutes just until the outside of the meat is brown and seared.
• Then, lower the heat to 250 degrees F. Continue baking for another two hours or until the meat thermometer says 120 degrees F (medium-rare).
• Give meat at least an hour to rest before slicing. This will give the juices time to settle in the meat, resulting in an even juicier and tastier prime rib.
• Slice and enjoy.