Prime Rib Sanity Check

RivahPirate

Fellow Eggers:

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Hope this finds you well and planning/experiencing great
meals.

 

Planning on cooking two six to seven bone in rib roasts
next week for the office Christmas party. 
With this, the roasts will have to travel approximately 45 minutes to
the party location. 

In my previous experience once the roast reached an
internal temperature of 125 degrees, it was removed from the oven (actually a
20 year old electric office oven) until the oven temp was increased to 500
degrees.   This was done to reverse sear
the meat. 

 

My concern is that if the roasts are removed once the
internal temperature reaches 125 degrees, while they are traveling they will
reach a temperature in excess of 145 degrees. 

 

My thoughts are to remove the roasts once it reaches a temperature
of 115 degrees, wrap them in foil and place in cooler for travel.  Hoping that the temperature of the roasts
will continue to increase to the 120 to 125 degree range.  Once at the party location remove the roasts
and place in a heated oven to obtain a nice sear. 

 

Does this plan make sense?

 

Thank you in advance for your assistance.

 

Best Regards,

Little Steven

I would finish your cook on the egg and wrap the meat in foil, put it in a cooler and take it. It will still be plenty warm after an hour or more.

4Runner

Tough call but since you are doing 2 I would consider pulling 1 earlier than the other.  I'm assuming there will be folks wanting PR more on the done side as well as those wanting PR on the rare side.   Just a thought.  

RivahPirate

Little Steven and 4Runner - Thank you for taking the time to respond.  I appreciate your input.  Best Regards,