{"id":138145,"date":"2026-07-07T06:00:25","date_gmt":"2026-07-07T10:00:25","guid":{"rendered":"https:\/\/cablemanpro.com\/wallstreetpr\/why-homemade-prime-rib-can-be-even-better-than-at-a-steakhouse-experts-say-138145"},"modified":"2026-07-07T06:00:25","modified_gmt":"2026-07-07T10:00:25","slug":"why-homemade-prime-rib-can-be-even-better-than-at-a-steakhouse-experts-say","status":"publish","type":"post","link":"https:\/\/cablemanpro.com\/wallstreetpr\/why-homemade-prime-rib-can-be-even-better-than-at-a-steakhouse-experts-say-138145","title":{"rendered":"Why homemade prime rib can be ‘even better’ than at a steakhouse, experts say"},"content":{"rendered":"
\n

As more Americans look to increase their protein intake, picking up a prime rib roast<\/a> at the grocery store may seem like an appealing option.<\/p>\n

The varying sizes of this cut of meat make it notoriously tricky to cook, however. Some experts, though, say home chefs can master the process and produce great prime rib.<\/p>\n

“There is absolutely no reason\u00a0prime\u00a0rib\u00a0cooked at home<\/a> can’t be as good, even better, than anything you can get at a restaurant,” Chicago-based chef “Meathead” Goldwyn, author of “Meathead: The Science of Great Barbecue and Grilling” and a member of the Barbecue Hall of Fame, told Fox News Digital.<\/p>\n

MEAT-ONLY DIET FOLLOWERS CLAIM DISEASE REVERSAL AS EXPERT SAYS AMERICANS ARE ‘THE SICKEST’<\/strong><\/a><\/p>\n

Professionally prepared prime rib tastes better than homemade for many reasons, according to Tasting Table<\/a>.\u00a0<\/p>\n

Restaurants typically have more access to higher-end equipment and higher-quality meat, Tasting Table reported.<\/p>\n

But Jess Pryles, the Texas-based creator of the Hardcore Carnivore line of meat seasonings and tools and a judge on Food Network’s forthcoming series, “Pitmasters,” told Fox News Digital that USDA Prime cuts are “readily accessible to the public.”<\/p>\n

A 2025 Beef Magazine article reported<\/a> that the availability of higher-grade meats has increased. USDA Prime, the top grade of beef, which shows “an abundance of marbling \u2014 the amount of fat interspersed in the lean meat,” is up from 3 to 4% in the early 2000s to 10 to 12% in recent years.<\/p>\n

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/u><\/strong><\/a><\/p>\n

“It all starts with the quality of the meat<\/a>,” Goldwyn said, adding that top-quality beef can be found at the grocery store.<\/p>\n

“Most [grocers] don’t stock top-quality\u00a0prime\u00a0rib\u00a0because it is expensive, and it doesn’t sell rapidly,” he added. “But most [grocery stores] can special order anything you want and have it in for you in a few days. You can also order top-quality [beef] online from many suppliers.”<\/p>\n

Restaurants<\/a> also often cook a whole roast and serve it in slices, whereas a home cook is more likely to opt for buying less-expensive individual steaks, which are technically ribeyes, not prime rib, Tasting Table reported.\u00a0<\/p>\n

Restaurants also usually use more seasonings, dry-aging and prep time<\/a> than the average home cook, Tasting Table reported.<\/p>\n

“If you submerge your beef in a wet brine, you’re making corned beef,” Pryles countered. “And your meat is going to turn pale and unappealing in shade.”<\/p>\n

CLICK HERE FOR MORE LIFESTYLE STORIES<\/u><\/strong><\/a><\/p>\n

Once someone chooses a superior cut of meat, everything that comes after is “a matter of technique,” Goldwyn said.<\/p>\n

“We are specialists in barbecue and grilling<\/a>, but the methods we recommend work perfectly in indoor ovens,” Goldwyn said. “Grills are just outdoor ovens with lousy thermostats.”<\/p>\n

Pryles’ advice for nailing prime rib at home includes buying the best quality meat you can afford and seasoning it well in advance.<\/p>\n

“Season it well in advance, ideally the day before, and let it sit uncovered in the fridge so the surface dries out,” she said. “That helps you get better browning.”<\/p>\n

TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/u><\/strong><\/a><\/p>\n

She also recommends cooking the roast on a rack, “so the airflow can surround the entire piece.”<\/p>\n

“Start things at a lower temp for more even doneness edge to edge, then [finish with] a hot blast at the end if you want to build a crust,” she said.\u00a0<\/p>\n

“And, most importantly, pull it before it hits your final temperature, because carryover cooking is real, especially on a large roast. A thermometer is your best friend.”<\/p>\n<\/div>\n

Source – https:\/\/www.foxnews.com\/food-drink\/why-homemade-prime-rib-can-even-better-than-steakhouse-experts-say <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

As more Americans look to increase their protein intake, picking up a prime rib roast at the grocery store may seem like an appealing option. 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