As more Americans look to increase their protein intake, cooking prime rib at home is a viable option. According to Chicago-based chef “Meathead” Goldwyn, home chefs can master the process and produce great prime rib. “There is absolutely no reason prime rib cooked at home can’t be as good, even better, than anything you can get at a restaurant,” Goldwyn said.
Cooking Prime Rib at Home
Professionally prepared prime rib tastes better than homemade for many reasons, including access to higher-end equipment and higher-quality meat. However, Jess Pryles, the Texas-based creator of the Hardcore Carnivore line of meat seasonings and tools, says USDA Prime cuts are “readily accessible to the public.”
A 2025 Beef Magazine article reported that the availability of higher-grade meats has increased. USDA Prime, the top grade of beef, is up from 3 to 4% in the early 2000s to 10 to 12% in recent years. Goldwyn adds that top-quality beef can be found at the grocery store, and most grocers can special order anything you want and have it in for you in a few days.
Pryles’ advice for nailing prime rib at home includes buying the best quality meat you can afford and seasoning it well in advance. “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.”
Original reporting: Fox News (HLL/CB) — read the source article.
