TEXAS ROADHOUSE ORLANDO RECIPES

Steps:

• Gather a medium-sized bowl, a gallon-sized plastic bag with a zip top, a pair of scissors and a spice jar with a shaker-type top.
• Measure out 2 tablespoons of Kosher salt and pour into the bowl.
• Add 2 teaspoons of brown sugar. Standard white sugar can also be used.
• Measure ¼ teaspoon of garlic powder, garlic salt, onion powder, and turmeric. Add all seasonings to the bowl.
• Add ½ teaspoon of paprika and chili powder to the bowl.
• Measure out 1 teaspoon of black pepper and add to the other spices in the bowl. Fresh ground, medium-sized pepper is best for this mix.
• Stir mixture gently to incorporate all ingredients.
• Pour seasonings into a gallon-sized plastic bag, then seal. Shake the seasonings together in the bag until the seasonings appear to be evenly blended.
• Cut an edge off of one of the bottom edges of the plastic bags at a diagonal. The cut should be small enough for the tip of the bag to easily fit into the empty spice jar.
• Empty spices from the bag into spice container.

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.