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.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."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," 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.MEAT-ONLY DIET FOLLOWERS CLAIM DISEASE REVERSAL AS EXPERT SAYS AMERICANS ARE 'THE SICKEST'Professionally prepared prime rib tastes better than homemade for many reasons, according to Tasting Table. Restaurants typically have more access to higher-end equipment and higher-quality meat, Tasting Table reported.Prime rib can be challenging to cook because the cuts of meat tend to be large, but some experts insist high-quality meat and proper technique can produce restaurant-quality results at home.
(iStock)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."A 2025 Beef Magazine article reported that the availability of higher-grade meats has increased.USDA Prime, the top grade of beef, which shows "an abundance of marbling — 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.CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER"It all starts with the quality of the meat," Goldwyn said, adding that top-quality beef can be found at the grocery store."Most [grocers] don't stock top-quality prime rib because it is expensive, and it doesn't sell rapidly," he added.
"But most [grocery stores] can special order an...