Satisfying your craving for really good ribs can be a very challenging experience. Especially when you’re seeking mouthwatering, tender, fall-off-the-bone ribs. So, you begin the search by sending WhatsApp messages to friends and family en masse asking for their suggestions, only to be gravely disappointed by severely dry ribs, or an overpowering sauce that takes away from the flavor of the meat. We’ve all been there, and it’s no fun. Fortunately for us, the search for the best ribs in town stops at Texas Roadhouse, as the meat experts have perfected their ribs offerings to give you that elusive feeling of joy you only experience when you begin to pull apart tender pieces of ribs off the bone with your fork. The award-winning ribs at Texas Roadhouse are so incredibly delicious, that once you’ve tasted them, you simply have to keep coming back for more.
The experts at Texas Roadhouse believe in the power of uncompromising practices to tantalize your palate with the tenderest ribs and most delicious steaks, every single time you place your order. Culinary Operations Manager Chef Brandon Everett, who has been with Texas Roadhouse for 19 years and counting, considers the brand’s dedication to tried-and-tested processes as the key to achieving award-winning tender, fall-off the bone ribs that the brand is now renowned for.
Texas Roadhouse follows a clear, no-frills method to give you an experience that is closest to dining at any Texas Roadhouse restaurant in the States. “If it ain’t broke, don’t fix it,” the well-seasoned chef laughingly starts us off, “But in reality, our processes are pretty involved, with a clear focus on consistency, quality and service.” And while that statement might be simple enough, the work that goes into making sure that each and every dining experience across more than 450 restaurants in the US and 15 locations in the GCC, is very consistent, precise and requires a high level of attention to detail. This goes beyond the transcendent feeling you get as soon as you’re greeted by the friendly staff at the restaurant. From the country music, to the rustic style interiors, you immediately feel as if you’re in the heart of Texas, and the food has to emulate this authentic ambience. Chef Brandon also tells us that with Kuwait’s highly sophisticated and well-travelled clientele, he knows that expectations are very high—those ribs must fall off the bone so easily, you won’t even need a knife.
Achieving an unforgettable ribs experience at Texas Roadhouse comes down to various factors, such as how the ribs are selected and hand-cut to ensure that each rib has a substantial amount of meat on the bone. Hand-cutting the beef, versus using a machine, makes for a smoother and a more consistent piece of beef. “It’s the Texas Roadhouse way,” says Chef Brandon, “When we claim that our ribs fall off the bone, it’s not just about ensuring that the beef is tender. It needs to be fresh, moist, and the experience must deliver on both the right flavors and textures.”
Getting the flavor right begins with the quality of the beef that is selected. At Texas Roadhouse, all of the beef is imported from the US, is USDA-certified and grain finished for 120 days. This produces a very high-quality meat, which improves and changes the flavor profile of the beef. This is especially important when it comes to cooking ribs, as you can really taste the difference in terms of flavor and texture. Maintaining the same, reliable supplier throughout the years has proved to be a worthwhile investment for Texas Roadhouse, and this wise decision has shaped the consistent customer experience that we’ve come to love and look forward to at each Texas Roadhouse restaurant anywhere in the world. Chef Brandon reiterates that it is Texas Roadhouse’s commitment to offering the best quality beef which differentiates the ribs experience from all of the other competitors in the market. “You can’t make a bad quality product taste great at the end of the cooking process. We believe that the quality of the beef is the most important factor to give you that same amazing piece of steak or ribs, every single time.” says Chef Brandon.
Ribs are also difficult to cook correctly, Chef Brandon tells us, “The right way is, of course, the Texas Roadhouse way.” The ribs are firstly hand-cut by the team, where they follow detailed instructions for trimming the beef, seasoning it, and then searing it so that the meat is beautifully caramelized on the outside. This is done to lock in the delectable flavor profile of the high-quality rib meat. The restaurant follows a ‘low and slow’ cooking process for more than four hours, as achieving perfectly tender ribs is not a process that is to be rushed. There are, of course, many other “trade secrets” which Chef Brandon had to leave out. These are the hidden details that make the ribs at Texas Roadhouse simply inimitable. All of these processes are constantly being screened by scheduled quality checks to ensure that the ribs are cooked perfectly, every single time.
It goes without saying, though, that the perfect ribs require the perfect barbecue sauce. The sauce needs to be expertly balanced, delivering on the right mix of tartness, sweetness and depth of flavor. Above all, the barbecue sauce must never overpower the flavor of the ribs, and that the entire rib-to-barbecue sauce ratio has to be just right. “The experience has to come together effortlessly,” Says Chef Brandon, “Once you have the right quality beef, a preparation that meets our standards, and a cooking process which is correctly applied, combined with the right barbecue sauce, it all comes together beautifully.”
At Texas Roadhouse, the ribs barbecue sauce recipe has been specifically developed for the ribs dish, and you won’t find it anywhere else. The recipe hasn’t changed since its inception, and it is a closely guarded secret. Chef Brandon tells us that loyal customers even ask for the barbecue sauce to-go after they’ve finished dining. It’s that good!
We personally cannot recollect a Texas Roadhouse ribs experience without asking for more barbecue sauce on the side, as its flavor elevates an already incredible offering.
At Texas Roadhouse, you can get your ribs craving satisfied by opting for the full portion dish of two massive ribs, boldly plated and waiting for you to simply pull apart the tender beef with your fork. Fancy a steak and ribs? Then get the best of both worlds by choosing the Ribeye Steak and Rib Combo plate. You can’t really go wrong here, except that you have to order the perfect sides to complement your experience. The sides at Texas Roadhouse are a serious affair. They are always made from scratch, and range from coleslaw, steak fries, a cup of chili or tortilla soup, house or Caesar salad, baked or mashed potato, buttered corn, or fresh, steamed vegetables. Whether you opt for the buttered, baked potato with bacon and sour cream, or mashed potatoes with a delicious garlic and black pepper gravy to go with your ribs, you can rest assured that you will be enjoying the fluffiest Idaho potatoes that are imported from the US with love. Our favorite bazaar hack, however, is doubling up on Texas Roadhouse’s famous bread rolls, which are baked from scratch every five minutes, and topping it off with the incredible barbecue-smeared ribs.
Texas Roadhouse is located in Grand Avenue- The Avenues (2228 3117), Sidra Complex in Mahboula (2208 1302) and Arabian Gulf Street- Bneid Al Gar (2221 4896). For more information and for the latest updates follow @texasroadhouseme on Instagram and Facebook.
