Hey there, y’all! Today I want to share with you a recipe that’s near and dear to my heart: Houston’s Prime Rib Recipe. When it comes to meat, few things are as mouth-watering and delicious as a perfectly cooked prime rib roast. And let me tell you, Houston’s knows how to do it right.
I still remember the first time I had this prime rib at Houston’s – the aroma, the tenderness, the flavor – it was love at first bite. And since then, I’ve been trying to recreate that same magic in my own kitchen. After a lot of trial and error, I’ve finally figured out the recipe for a prime rib that’s just as good as Houston’s.
Now, I know what you might be thinking – “Why bother making it at home when you can just go to Houston’s and order it?” Well, for starters, making it at home can be a lot cheaper than eating out. And there’s just something satisfying about being able to cook up a delicious meal in your own kitchen. Plus, with this recipe, you can make a boatload of sandwiches with the leftovers. Trust me, you’re going to want those leftovers.
So, without further ado, let’s dive into the recipe and get cooking!
Why You’ll Love This Recipe
Y’all, let me tell you why you’re going to love this Houston’s Prime Rib Recipe. First of all, the flavor is out of this world. This is not your average rib roast – this is a high-quality, flavorful roast that’s going to have your taste buds doing a happy dance.
But it’s not just the flavor that’s going to make you fall in love with this recipe. It’s the versatility. You can make a prime rib sandwich recipe that’s going to knock your socks off. And not just any sandwich – we’re talking a massive sandwich that’s going to leave you feeling oh so satisfied. Plus, you can make a sour cream horseradish sauce to go with it that takes the sandwich to a whole new level.
And if you’re not in the mood for a sandwich, no worries. You can serve this prime rib with all kinds of sides – think cream corn, potato salad, elote corn salad, cheesy jalapeno rice, and jalapeno coleslaw. The possibilities are endless.
Now, let’s talk about the meat itself. This is not your average cut of beef. We’re talking about a massive beef rib that’s going to make your mouth water just thinking about it. And if you’re anything like me, you’re all about that delectable meat.
But here’s the thing – you don’t have to be a meat lover to appreciate this prime rib. Even if you’re not a huge fan of beef, I promise you’re going to love this dish. The flavor is just that good.
And let’s not forget about the fact that this recipe is a classic. This is the kind of dish that you can make for a special occasion, and it’s going to be a hit every single time. It’s a timeless recipe that’s always going to be in style.
So, whether you’re a meat lover or not, whether you’re in the mood for a sandwich or a classic roast dinner, this Houston’s Prime Rib Recipe is going to be a game-changer. Trust me, you’re going to love it.
Let’s talk about the ingredients for this Houston’s Prime Rib Recipe. Y’all, when it comes to making a delicious prime rib, the quality of the meat is crucial. That’s why I always go for Angus Beef from Farmer’s Fresh Meat – their Post Oak-smoked meats are always top-notch.
But it’s not just the meat that’s important – it’s the spices too. For this recipe, you’re going to need black pepper to give the meat that extra kick of flavor. And trust me, you’re going to want to be generous with it. I like to grind my black pepper fresh for maximum flavor.
And speaking of flavor, let’s not forget about the cream corn. For this recipe, you’re going to need two cans of cream corn. Now, I know some of y’all might be thinking “canned corn? Really?” but trust me, it’s the perfect side dish for this prime rib. And when it comes to cream style horseradish, you’re going to want to get the extra hot kind for that extra kick.
Now, let’s talk about the sour cream horseradish sauce. For this, you’re going to need some sour cream, of course. And to make it extra special, you’re going to need some grated horseradish. This sauce is the perfect complement to the prime rib – it’s creamy, tangy, and just a little bit spicy.
And last but not least, we can’t forget about the dessert. If you’re in the mood for something sweet, I highly recommend either the banana caramel cream pie or the coconut cream cake. Trust me, either one of these desserts is going to be the perfect end to your meal.
Overall, the ingredient list for this Houston’s Prime Rib Recipe is pretty straightforward – it’s all about quality meat and delicious spices. But it’s those little touches, like the cream corn and the sour cream horseradish sauce, that really take the dish to the next level. Trust me, you’re going to love it.
The Recipe How-To
Alright y’all, let’s get down to business and talk about how to make this Houston’s Prime Rib Recipe. First things first, you’re going to need a massive beef rib – we’re talking about a 4.8-pound beef rib here. And believe me, it’s worth it. This is the kind of meat that’s going to make your mouth water just thinking about it.
Once you’ve got your beef rib, it’s time to start prepping. You’re going to want to season the meat generously with black pepper – don’t be afraid to get your hands dirty here. And make sure to let the meat sit at room temperature for at least an hour before cooking. This will help it cook evenly and avoid any tough spots.
Now, it’s time to cook that bad boy. You’re going to want to preheat your oven to 500 degrees – we’re talking high heat here. Once the oven is hot, put the beef rib in and cook it for about 20 minutes. This will give it a nice sear and lock in all those delicious flavors.
After 20 minutes, turn the heat down to 325 degrees and let the meat cook for another hour and a half to two hours. You want to make sure it’s cooked to about 135 degrees for a nice medium-rare.
Once the meat is cooked to perfection, take it out of the oven and let it rest for at least 20 minutes. This will help the juices redistribute and make the meat even more tender.
And that’s it! You’ve got yourself a most-excellent prime rib. Now, if you’re like me, you’re going to want to slice that meat up and make a boatload of sandwiches. I like to slice the meat into 4-6 thin slices for the perfect sandwich.
Overall, this Houston’s Prime Rib Recipe is all about high-quality meat, simple seasoning, and cooking it just right. Trust me, it’s a classic for a reason.
Substitutions and Variations
Now, let’s talk about some variations you can make with this Houston’s Prime Rib Recipe. While it’s pretty darn delicious on its own, there are a few tweaks you can make to take it to the next level.
For starters, you can try making a prime rib sandwich recipe. Trust me, this is one sandwich that’s going to knock your socks off. You can add some avocado for a little bit of creaminess, or maybe even some caramelized onions for a little bit of sweetness.
If you’re not in the mood for a sandwich, you can always serve the prime rib with a variety of sides. Some of my favorites include cheesy jalapeno rice, elote corn salad, and jalapeno coleslaw. These sides are the perfect complement to the meat – they’re flavorful, colorful, and just plain delicious.
And if you’re feeling really adventurous, you can try making a beef cheek confit or some beef short ribs to go with the prime rib. These are all great options if you want to mix things up a bit and try something new.
But let’s not forget about the most important part of any meal – the dessert. If you’re in the mood for something sweet, you can’t go wrong with either the banana caramel cream pie or the coconut cream cake. Both are decadent, delicious, and the perfect end to any meal.
Overall, there are plenty of variations you can make with this Houston’s Prime Rib Recipe. Whether you’re in the mood for a sandwich, some delicious sides, or even a different cut of meat, the possibilities are endless. Just remember to keep that high-quality meat and simple seasoning – that’s what really makes this dish shine.
Serving and Pairing
When it comes to serving and pairing this Houston’s Prime Rib Recipe, the options are pretty much endless. This dish is so versatile that you can pair it with almost anything and it’s going to be delicious.
If you’re in the mood for a classic steakhouse-style dinner, you can serve the prime rib with some potatoes – either mashed, baked, or even roasted – and a wedge salad topped with some brisket. This is the perfect meal for a special occasion, or even just a fancy weeknight dinner.
If you’re looking for something a little more casual, you can try serving the prime rib as a sandwich with some of the sides we talked about earlier. This is a great option if you’re feeding a crowd, or if you just want something a little more handheld.
And speaking of sandwiches, let’s not forget about the fact that this prime rib makes one massive sandwich. I’m talking about a sandwich that’s going to leave you feeling oh so satisfied. Add some avocado, maybe some caramelized onions, and a little bit of that sour cream horseradish sauce we talked about earlier, and you’ve got yourself one seriously delicious sandwich.
If you’re in the mood for something a little lighter, you can serve the prime rib with some pineapple slices and a slice of banana. This is a great option if you want something that’s a little bit sweet, but not too heavy.
Overall, when it comes to serving and pairing this Houston’s Prime Rib Recipe, the options are pretty much endless. Whether you want something fancy or casual, light or heavy, there’s a pairing out there that’s going to be just right for you. So go ahead, get creative, and see what kind of magic you can make happen with this most-excellent rib roast.
Make-Ahead, Storing and Reheating
Alright, y’all – let’s talk about how to make this Houston’s Prime Rib Recipe ahead of time, how to store it, and how to reheat it.
First things first, if you want to make this dish ahead of time, you can cook the prime rib up to 24 hours in advance. Just make sure to let it cool to room temperature, then wrap it tightly in foil or plastic wrap and store it in the fridge.
When it comes time to serve, you can either serve it cold or reheat it in the oven. To reheat, preheat your oven to 350 degrees and put the prime rib in for about 15-20 minutes. This will help it warm up and get nice and juicy again.
If you have any leftovers, you can store them in an airtight container in the fridge for up to four days. And let me tell you, those leftovers are going to be perfect for making a boatload of sandwiches.
Now, when it comes to reheating those leftovers, you want to be careful not to overcook the meat. I like to reheat mine in the oven or on the stovetop with a little bit of beef broth or gravy to help keep it nice and moist.
Overall, this Houston’s Prime Rib Recipe is a great option if you want something that you can make ahead of time and store for later. And the best part is, it’s still going to be just as delicious as the day you made it. So go ahead, make a big batch, and enjoy it for days to come.
When it comes to making the perfect Houston’s Prime Rib Recipe, there are a few tips and tricks that I’ve learned over the years. So, without further ado, here are some of my best tips and tricks for making this dish:
- Choose the right cut of meat: Make sure you’re getting a high-quality roast, like a bone-in pork rib or even black pepper venison. These meats will ensure that your prime rib is juicy and flavorful.
- Let the meat come to room temperature: This will help the meat cook more evenly and avoid any tough spots.
- Be generous with the seasoning: Don’t be afraid to season the meat liberally with black pepper or other seasonings of your choice.
- Cook at high heat to start: This will give the meat a nice sear and help lock in those delicious flavors.
- Let the meat rest before slicing: This will help the juices redistribute and make the meat even more tender.
- Slice the meat into “restaurant-cut” slices: This will make for a more professional presentation and easier eating experience.
- Pair with the perfect sides: Cream corn, a brisket-topped wedge salad, or even ice cream are all great options that will complement the meat perfectly.
- Don’t forget about the extras: A soulful spot or unassuming spot with an expansive menu or entire menu of classics may offer extra horseradish cream or a hot sandwich to add to your meal. And if you’re feeling really adventurous, you can even try making a pork belly or juicy pork ribs to go with your prime rib.
- Get creative with your leftovers: Use them to make a boatload of sandwiches or even pair them with a banana-caramel or coconut cream cake for a whole new meal.
Overall, with these tips and tricks, you’ll be able to make the most of your Houston’s Prime Rib Recipe. So go ahead, choose your protein options, get that high-quality roast, and enjoy a classic, high-quality meal that’s sure to impress.
In conclusion, this Houston’s Prime Rib Recipe is a true masterpiece. It’s all about high-quality meat, simple seasoning, and cooking it just right. Whether you’re serving it up as a classic steakhouse-style dinner or making a massive sandwich, the possibilities are endless.
This dish is perfect for any occasion – whether it’s a special dinner party or just a casual weeknight meal. And the fact that you can make it ahead of time and store it for later makes it even more versatile.
With the right tips and tricks, you’ll be able to make this dish with ease, and trust me, the results will be worth it. This prime rib is juicy, flavorful, and just downright delicious.
So if you’re in the mood for a meal that’s sure to impress, give this recipe a try. You won’t be disappointed. Just remember to start with high-quality meat, be generous with the seasoning, and don’t be afraid to get creative with the sides and leftovers.
And with that, I’ll leave you to enjoy your most-excellent prime rib. Bon appétit!
Houston’s Prime Rib
- Roasting pan
- Meat thermometer
- small bowl
- 1 4-8 lb prime rib roast
- 1/4 cup black pepper
- 2 tbsp kosher salt
- 2 tbsp olive oil
- 2 cups sour cream
- 1/2 cup cream-style horseradish
- 2 cans creamed corn
- Preheat the oven to 450°F.
- Rub the prime rib roast with the olive oil and season with the kosher salt and black pepper.
- Place the prime rib roast in a roasting pan and cook in the preheated oven for 15 minutes.
- Reduce the oven temperature to 325°F and continue cooking for 2-2.5 hours or until the internal temperature reaches 120°F for medium-rare or 130°F for medium.
- Remove the prime rib roast from the oven and let it rest for 20 minutes before slicing.
- In a small bowl, whisk together the sour cream and cream-style horseradish to make the horseradish sauce.
- Warm the creamed corn in a saucepan over low heat.
- Slice the prime rib roast into 1/2-inch thick slices and serve with the horseradish sauce and creamed corn.
Be sure to use a meat thermometer to ensure that the prime rib is cooked to the desired level of doneness.
Leftovers can be used to make prime rib sandwiches or paired with other sides like roasted vegetables or mashed potatoes.