Texas Roadhouse beef
Texas Roadhouse shares its recipe for prime rib to please Kentucky’s home cooks and their dinner guests.
Chef Steve Baucco is a 35-year veteran of the restaurant industry who joined the Texas Roadhouse team in 2000 and is responsible for menu research and product development.
Texas Roadhouse has several locations throughout Kentucky. The chain’s president and CEO, G.J. Hart, says, “Texas Roadhouse is on a mission to share its passion for well-prepared and well-cut beef.”
To educate consumers and to promote beef, Texas Roadhouse partnered with the Kentucky State Beef Council the past two years to present the Texas Roadhouse Roadshow at the Kentucky State Fair on the Kentucky Beef Producers’ Gourmet Garden Stage.
More than 600,000 fairgoers have had the opportunity to learn how to cut their own steaks from several of Texas Roadhouse’s talented meat cutters—and, of course, enjoy the beef itself.
Texas Roadhouse is known for its hand-cut steaks and fall-off-the-bone ribs, but the menu also features several chicken and seafood selections.
TEXAS ROADHOUSE PRIME RIB
3 ribs (about 7 lb) of first-cut beef rib roast (from the small or strip end of the prime rib)
Adjust oven rack to low position and preheat oven to 200°. On stovetop, heat large roasting pan on medium-high heat. Place roast in hot pan and cook on all sides until nicely browned, about 2 minutes a side. Remove roast from pan. Set wire rack in pan, then set roast on rack. Season generously with salt and pepper, or with a mixture of salt, pepper, Worcestershire sauce, and garlic. Roast in oven until meat is 135° using a meat thermometer (for medium-rare, the temperature will continue to rise to 145°), about 3-1/2 hours (or about 30 minutes per pound). Tent with aluminum foil and let the roast stand 20 minutes (a bit longer is fine) before serving. Resting the roast will allow it to reabsorb the juices. Transfer roast to cutting board and carve. Serves 7-8.
3 lb ground chuck beef
1 medium onion
2 Tbsps butter
2 Tbsps vinegar
2 Tbsps brown sugar
4 Tbsps lemon juice
3 Tbsps Worcestershire sauce
1 tsp mustard
1⁄2 C (or more) water or beer
1⁄2 C celery, chopped
1 C ketchup
Salt and pepper to taste
Brown beef, onion, and celery in skillet to brown. Put mixture in a larger pot and add remaining ingredients. Simmer for 20-30 minutes or until cooked down. (You can use beer instead of water for flavor. Add liquid as needed to keep meat from sticking.) Serves 6-8.
Submitted by PEGGY MITCHELL, Lexington, Blue Grass Energy, who writes: “The original recipe was given to me by a friend in Louisville when we first got married, 48 years ago.”
Submit your own recipe to our READER RECIPE column.
2010 BEEF FESTIVAL
Don’t miss the 5th Annual Kentucky Fort Harrod Beef Festival, June 4-5 at the Mercer County Fairgrounds in Harrodsburg.
On Friday night, listen to free music at 6:30. A Wine and Cheese Tasting (7-9 p.m.) features Kentucky Proud wineries; advance tickets are $20 per person.
Saturday morning kicks off with a Steak and Eggs breakfast, 7:30-10:30, $5 per person.
Saturday‘s main event is the Grill-Off where teams compete in Brisket, Burger, Steak, and Rib categories. Purchase $6 bracelets for noon tastings until the meat is gone.
There are also free chef demonstrations and tastings, with bluegrass bands sponsored by WoodSongs Old-Time Radio Hour.
Saturday night ends with a sanctioned truck pull and bull riding at 7 p.m.; $12 a person, ages 6 and under free.
For the kids, Carnival Corral offers free activities and inflatables both days.
For more information, go online to www.fortharrodbeeffestival.org or call (859) 734-5546 or (859) 734-4378.