Prime Is Primo

• Restaurants use the best quality cuts of meat for rib roast, steaks and chops. Prime is the highest grade of beef, used by most steak houses. Prime meat is well-marbled with fat, tender and juicy. It's often not available in grocery stores but can be special-ordered. Choice is the next grade and is stocked in supermarkets. If you want steak house quality rib roast, don't buy a roast graded any lower than choice or one that isn't clearly marked with the grade. Some grocery stores use the words prime and choice to describe a roast and imply it's of that grade when it isn't.

Rub It In

• Standing rib roasts don't need to be marinated for tenderness. Purists would insist on using no more than salt and pepper as seasonings. If you seek more flavor, however, you can use a rub to enhance the flavor of the beef. Chervil and tarragon are two herbs that flavor béarnaise sauce, which is often served in restaurants to accompany rib roasts. Combine with minced garlic and a good dab of mustard to get the herbs and garlic to adhere to the meat. Another rub would be Italian-inspired using your choice of basil, oregano, fennel seeds, parsley, garlic and onion powder.

Fast Then Slow

• Restaurants take the time to slow cook their roasts to reduce shrinkage. They also know that roasting a cold roast directly from the refrigerator to the oven results in uneven roasting. Remove the roast from the refrigerator one to two hours before roasting so it comes to room temperature. Start the roast at a high temperature -- between 450 to 500 degrees Fahrenheit. Roast for 15 minutes then lower the heat to between 325 to 350 F. Remove the meat when it's 5 degrees below your desired doneness. For example, if you want medium-rare roast beef, which registers at about 125 F, take the roast out of the oven when the internal temperature reads 120 F.

Patience Is a Virtue

• Carving the meat immediately after roasting results in a less juicy serving. Do as the restaurants do and let the roast stand for 30 minutes covered loosely in foil. As the roast cooks, the juices rise to the surface. When you let the roast rest, the juices redistribute themselves throughout the roast.