Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.

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Herb Roasted Prime Rib




HERB ROASTED PRIME RIB
Outback Steakhouse Copycat Recipe

Seasoned and slow-roasted prime rib carved to order and served with traditional au jus.

1 standing rib roast with three or more ribs
1 cup beer, any variety
1 packet taco seasoning
1 packet Italian salad dressing mix
1/2 teaspoon steak seasoning
1/2 teaspoon ground black pepper
1 tablespoon brown sugar


Cut bones off of rib roast so they remain attached, and reserve (a butcher can remove bones).
Mix beer, brown sugar, steak seasoning, and  black pepper in a bowl to make the marinade.
Place rib roast in a roasting pan. Place the bones in the bottom. Cover with beer mixture, and let marinate for an hour in the refrigerator. Mix together the taco seasoning and the Italian dressing mix.

Remove rib roast from refrigerator, and rub all over with the taco seasoning/dressing mix mixture. Allow to marinate for 1/2 hour in the refrigerator. Heat oven to 450 degree.Place roast on bottom rack and roast for 20 minutes. Reduce heat to 275 degrees, and bake for an hour and a half for medium-rare. Leave roast in the hot pan to keep cooking until the desired temperature is reached. Transfer roast to serving platter or carving board. Carve individual portions and serve.





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