Bone in Ribeye Texas Roadhouse

Bone in ribeye Texas Roadhouse is the restaurant’s richest hand-cut steak: a ribeye left on the rib bone, grilled over open flame. It is not on every location’s board, and pricing was not verified in our July 2026 check, so confirm before you go.

What the bone-in ribeye actually is

A bone-in ribeye is a ribeye steak cut from the rib primal with the rib bone still attached, hand-cut in house and grilled over an open flame like every other Texas Roadhouse steak. The bone adds weight, not extra meat.

The ribeye is the fattiest of the common steakhouse cuts. Running along one edge is the spinalis, the crescent sometimes called the ribeye cap, which is the softest and most marbled part. That marbling is the whole point of ordering a ribeye over a sirloin or filet: fat renders on the grill and bastes the meat, so it eats richer at the same doneness as a leaner cut.

Leaving the bone on changes two things. Meat closest to the bone cooks slower, so a bone-in steak arrives with a band of rarer meat near the bone even when the rest hits your temperature. And the listed ounce weight includes the bone, so a bone-in and a boneless steak showing the same number do not deliver the same edible beef.

Item spec table

What it costs (and why we won’t quote one number)

We did not verify a bone-in ribeye price in our July 2026 menu check, so we are not printing one. Based on where it sits in the steak lineup, plan on the high end of the hand-cut steaks: roughly $27 to $36 depending on your region and the size your store cuts.

Here is the verified pricing context that brackets it. These are real listings we confirmed, and a bone-in ribeye almost always sits at or above the most expensive of them:

Prices swing 10 to 15 percent by market, with California and metro Northeast stores above Midwest and Southern ones on the same cut. Pull up your location’s menu in the Texas Roadhouse app or call and ask, since steak pricing moves with beef costs more than any other menu section.

Calories and nutrition

Calories for the bone-in ribeye were not printed in the listings we checked, so we will not guess a number. What is safe to say: a ribeye carries more fat and more calories per ounce than sirloin or filet, and a large bone-in cut is one of the heavier plates on the menu.

For scale, verified steak listings show the Dallas Filet 6 oz at 270 calories and the Porterhouse T-Bone 23 oz at 1,040 calories. Those figures are for the steak alone. Your two sides and the rolls are counted separately, and they add up fast. A loaded baked potato or mac and cheese will contribute more calories than a modest steak does.

Chains this size post calorie counts on menus in most US markets, so the in-store menu or the app is the authority for your location and portion. That is where to get the real number, not any third-party listing, including this one.

Availability: why your store may not have it

Bone-in ribeye is not a guaranteed nationwide item. Some Texas Roadhouse locations carry it as a standing hand-cut option, others run it as a limited or weekend cut, and some do not offer it at all.

This is normal for the bigger cuts. Prime rib behaves the same way: many stores offer it only on certain days and sell out during the evening rush. Call the same day rather than the week before, because a store that lists it can still be out by 7 p.m. Ask both questions: do you cut a bone-in ribeye, and do you have it tonight.

How to order it well

Order a ribeye at medium-rare to medium. Below medium-rare the intramuscular fat has not rendered, and the marbling that you are paying for eats waxy instead of rich. Past medium, the fat has cooked out and you lose the advantage over a cheaper sirloin.

• Doneness: rare is cool red center, medium-rare warm red, medium warm pink, medium-well slightly pink, well done no pink. Medium-rare is the standard recommendation for ribeye.
• The bone effect: meat next to the bone runs a shade rarer. If you dislike undercooked bites, order medium rather than medium-rare and cut away from the bone first.
• Sides: the steak comes with two. A ribeye is already rich, so pairing it with mac and cheese plus a loaded potato makes for a heavy plate. Green beans, fresh vegetables, or a house salad cut through the fat better.
• Rolls: free and unlimited for dine-in with the honey cinnamon butter. They arrive before the steak, and they are the single easiest way to be too full for a large ribeye. Pace yourself.
• Add-ons: most locations let you add sauteed onions, sauteed mushrooms, or grilled shrimp for an extra charge. Prices for these vary by store.
• Send it back if needed: steaks are cooked to order. If it arrives well done when you asked for medium-rare, say so immediately rather than eating around it.

Bone-in ribeye vs boneless ribeye vs Porterhouse

Against a boneless ribeye, the bone-in version gives you the same cut with more theater and slightly slower cooking near the bone. Flavor difference is small and heavily debated; the real trade is that you pay for bone weight in exchange for a bigger looking plate.

Against the Porterhouse T-Bone at 23 oz and $28.99, the comparison is different. A Porterhouse gives you two muscles: a strip on one side and a piece of tenderloin on the other. It is more variety and more lean meat. A ribeye is one muscle group, fattier and more consistently rich from edge to edge. Pick the Porterhouse if you want size and variety, the ribeye if you want fat and flavor.

Against the Dallas Filet at 6 oz and $26.99, you are trading tenderness for flavor. The filet is the most tender and leanest cut on the menu; the ribeye is chewier and far richer. For similar money the filet plate is much smaller.

Is it worth ordering?

Worth it if you specifically want fat-driven beef flavor and you are ordering steak as the main event. Not worth it if you are optimizing for cost per ounce of meat, because you are paying for bone weight at steak prices.

The value pick in the steak section stays the Hand-Cut Sirloin at $16.99 for 6 oz with two sides. The bone-in ribeye is roughly double that. If two people are ordering, one ribeye split with an extra side often eats better than two mid-tier steaks. And if the bone-in is unavailable at your store, the Porterhouse T-Bone is the closest large-format substitute at a verified $28.99.

Honest limitations of this page

This site is an independent guide. We are not affiliated with, endorsed by, or operated by Texas Roadhouse, and we do not have access to internal pricing or recipe data.

For this specific item we could not verify a price, an ounce weight, or a calorie count in our July 2026 pass across location menus, which is why those cells in the spec table say to ask locally rather than showing a number. We would rather leave a gap than invent one. Everything we did verify, including the sibling steak prices above, is labeled as a verified listing.

Menus differ by region. Availability, add-on charges, and side options are store-level decisions. Confirm with your location or the official app before acting on anything here.

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Related guides

• Texas Roadhouse menu with full prices by section
• cheaper steak options before 6 p.m.
• current weekly specials and steak nights
• ordering steaks to go