"Prime rib at Outback Steakhouse isn't seared or grilled like other steaks, but instead slowly oven-roasted for four hours as a single hunk of meat and hand-carved to the desired size once finished cooking. Thanks to our exclusive interview with Chef Brett Reichler, we know that cooking prime rib low and slow is the best way to extract flavor from the meat, among other tips for making the absolute best prime rib."
""The entire portion will be hot, even the pinkest part, because it has been oven-cooked," a former server explained on Reddit, urging other customers that seeing coloration on Outback's prime rib is normal. Secondly, prime rib is a cut of meat known for its fat and intense marbling, which prompts chefs to keep the meat away from well-done so as not to melt all that goodness away."
Outback Steakhouse cooks prime rib by slowly oven-roasting a single large roast for four hours, then hand-carving portions to order. Oven-roasting keeps the entire portion hot, including the pink interior, so pink coloration does not indicate undercooking. Prime rib's heavy fat and intense marbling encourage chefs to avoid cooking it well-done to preserve flavor and juiciness. The classic preparation is herb-encrusted and served with au jus, a loaded baked potato, and a choice of side. Prime rib availability is limited to Friday through Sunday at participating locations. At one point, an Outback Style option added extra spices and seasonings.
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