Food experts have told Fox News Digital that home cooks can produce prime rib that rivals or even surpasses the version served in restaurants, challenging the assumption that this pricey roast is best left to professionals. The reassurance matters as more Americans seek to boost their protein intake and consider buying the cut, which is often seen as intimidating because its large, variable size makes it tricky to cook evenly.

Chicago chef "Meathead" Goldwyn, a Barbecue Hall of Fame member, insists there is "absolutely no reason" a home-cooked roast cannot match a restaurant's, arguing that success starts with meat quality and proper technique. While outlets such as Tasting Table note that restaurants benefit from better equipment and access to higher-grade beef, Texas seasoning creator Jess Pryles counters that top USDA Prime cuts are now "readily accessible to the public." Industry figures support this: the share of beef graded USDA Prime has reportedly risen from 3–4% in the early 2000s to 10–12% recently. Goldwyn adds that although most grocers do not stock premium prime rib because it is costly and slow-selling, shoppers can special-order it or buy from online suppliers.