Experts Say 10% to 12% USDA Prime Supply Lets Home Cooks Master Prime Rib
Updated
Updated · Fox News · Jul 7
Experts Say 10% to 12% USDA Prime Supply Lets Home Cooks Master Prime Rib
3 articles · Updated · Fox News · Jul 7
Summary
USDA Prime beef now accounts for 10% to 12% of supply, up from 3% to 4% in the early 2000s, giving home cooks easier access to the marbled cuts experts say are key to restaurant-quality prime rib.
Quality meat and technique matter more than restaurant equipment, the chefs said, noting many grocers can special-order top-grade rib roasts and online suppliers have widened access.
Day-ahead seasoning, uncovered refrigeration and roasting on a rack help dry the surface and improve browning, according to Jess Pryles.
Low-temperature cooking followed by a high-heat finish can produce more even doneness and a better crust, while pulling the roast before its target temperature accounts for carryover cooking.
The advice comes as more Americans seek higher-protein meals and consider prime rib at home despite the cut's reputation for being difficult to cook.