Texas Roadhouse
Prime Rib 2026

The prime rib roast is carved from a long cylindrical cut that employees call "the log." The outermost slices (the end cuts) have the most seasoned bark, the crispiest crust from the initial 500°F sear, and a more intense flavor than the softer center slices. You can request an end cut at no extra charge. Most servers won't mention it because most customers don't ask. Just say "can I get an end cut?" when you order.

This is the most surprising tip on this list. The prime rib sits in a heated warmer after it's cooked. On a slow night, the same roast can sit there for hours. On a busy Friday or Saturday, roasts cycle through the warmer quickly because demand is higher. So the busiest nights give you the freshest, most recently carved slices. On a quiet night, ask your server how long the current roast has been in the warmer.

At a busy location, the 16oz prime rib forces the carver to cut deeper into the roast, which is often the most recently rested part. This doesn't apply at every location, but at high-volume restaurants it is a reliable way to get a fresher slice. The price difference from the 12oz to the 16oz works out to a better value per ounce as well.

Prime rib comes carved and ready to plate. But if you want a fresh sear on your slice, you can ask the kitchen to put it on the flattop for a minute or two. Not every location will do this, and it is not an official menu option, but many kitchens will accommodate the request. It gives you slow-roasted interior with a fresh grilled exterior.

Texas Roadhouse cooks two separate prime rib roasts every weekend. One is brought to a lower internal temperature for rare and medium-rare orders. The other is cooked to a higher temperature for medium-well and well-done. Your doneness is not decided by which slice the carver picks. The kitchen pulls from a completely different roast. Say your doneness clearly so you get the right one.

On busy Friday and Saturday nights, Texas Roadhouse locations regularly run out of prime rib before closing. Most sell-outs happen between 8 PM and 9 PM. If prime rib is the reason you are going, arrive before 7 PM. If you are not sure, call ahead. Any location can tell you whether prime rib is still available that night. There is no rain check and they do not hold portions.